Chicken Taco Quiche Recipe
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Category: |
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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)
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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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