Chicken Taco Quiche

  Chicken & Turkey

I wanted to make a quiche but didn't want the usual flavors, so I used ingredients I had in my pantry and refrigerator to come up with this recipe. I was surprised at the great taste and how well the flavors came together. My neighbor asked for the recipe and had the same success!

Chicken Taco Quiche

Average Rating: 4.571428

TOTAL TIME: Prep: 20 min. Bake: 35 min. + standing
YIELD: 2 quiches (6 servings each).

Ingredients

  • 2 unbaked pastry shells (9 inches)
  • 2 cups cubed cooked chicken
  • 2 envelopes taco seasoning, divided
  • 2/3 cup salsa
  • 2 cups shredded cheddar cheese
  • 8 large eggs
  • 2 cups half-and-half cream
  • 2 tablespoons butter, melted
  • 1 can (4 ounces) chopped green chiles
  • 1/2 cup sliced ripe olives

Instructions

  • 1. Line unpricked pastry shells with a double thickness of heavy-duty foil. Bake at 400° for 4 minutes. Remove foil; bake 4 minutes longer.
  • 2. In a small bowl, combine chicken and one envelope taco seasoning; spoon into pastry shells. Top with salsa and cheese. In a large bowl, whisk the eggs, cream, butter and remaining taco seasoning. Stir in chiles and olives. Pour over cheese.
  • 3. Cover edge of quiches loosely with foil; place on baking sheets. Bake at 400° for 33-35 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
    Freeze option:
    Cover and freeze unbaked quiches. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 400°. Place quiches on baking sheets; cover edge loosely with foil. Bake as directed, increasing time as necessary for a knife inserted in the center to come out clean.

Nutrition Facts

1 piece: 412 calories, 26g fat (13g saturated fat), 213mg cholesterol, 762mg sodium, 24g carbohydrate (3g sugars, 0 fiber), 18g protein.

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