Chicken Taco Quiche

By Susan52

Ingredients

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

Details

Servings 12
Preparation time 20mins
Adapted from tasteofhome.com

Preparation

Step 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.

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 chilies and olives. Pour over cheese.

Cover edge of quiches loosely with foil; place on baking sheets. Bake at 400° for 33-35 minutes or until a knife inserted near 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 near the center to come out clean.