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Chicken Taco Quiche Recipe

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This recipe for Chicken Taco Quiche, by , is from Karen's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Karen Parsons

Category:
Category:

Ingredients:  
Ingredients:  
2 unbaked pastry shells (9 inches)
2 c. cubed cooked chicken
2 envelopes taco seasoning, divided
2/3 c. salsa
2 c. (8 ounces) shredded cheddar cheese
8 eggs
2 c. half-and-half cream
2 tbsp. butter, melted
1 can (4 ounces) chopped green chilies
1/2 c. sliced ripe olives (optional - I don't use them)

Directions:
Directions:
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 and freeze one quiche for up to 3 months. Cover edges of remaining quiche loosely with foil; place on a baking sheet. 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.

To use frozen quiche: Remove from the freezer 30 minutes before baking (do not thaw). Cover edges of crust loosely with foil; place on a baking sheet. Bake at 400 for 70-75 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 2 quiches (6 servings each).

 

 

 

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