Cook the crust according to package/recipe directions. (Usually at 400°F). Let it cool before filling with the quiche mix. Remember to protect the edges of the crust from over-browning.
Filling Part 1
Preheat the oven to 350°F.
Sprinkle the chicken filets with some of the seasonings (garlic, cumin, chipotle pepper, paprika, salt and pepper).
Sauté the chicken filets in a hot skillet until nearly done.
Remove the filets from the pan. Chop them into small chunks. Return to the pan and stir-fry quickly for about 1 minute to finish cooking the meat. Set aside.
Filling Part 2
Blend the eggs, sour cream, milk and salsa together with the remaining seasoning.
Build the Quiche
Layer about 1/2 of the cheese on the bottom of the crust. Top with the chicken.
Next layer the chilis and the diced tomatoes. Top with the remaining cheese.
Stir the egg mixture again then pour it into the quiche. Be careful not to over fill the crust.
Place the pie on a baking sheet (to protect from spatters) and bake for about 50-75 minutes at 350°F. The crust will darken and the filling will become custard-like.
Remove the quiche and let it cool for about 15 minutes before serving, to finish setting the filling.