Lunch: Chicken Taco Quiche Recipe

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

Instructions

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.

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