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Chicken Taco Quiche Recipe

Chicken Taco Quiche Recipe photo by Taste of Home

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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! —Tamie Bradford, Grand Forks AFB, North Dakota

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Chicken Taco Quiche Recipe

Prep: 20 min. Bake: 35 min. + standing

Yield: 12 Servings

20 35 55

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 eggs
2 cups half-and-half cream
2 tablespoons butter, melted
1 can (4 ounces) chopped green chilies
1/2 cup sliced ripe olives

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 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. Yield: 2 quiches (6 servings each).

Originally published as Chicken Taco Quiche in Simple & Delicious January/February 2008, p15

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviews for Chicken Taco Quiche

Chicken Taco Quiche

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Reviewed on May. 09, 2011 by SnoopyS21

I made this for Mother's Day and everyone loved it!!

Reviewed on Apr. 19, 2011 by btaylor123

Loved the kick from the taco seasoning! I used egg substitute and lower fat cheese and sour cream, and the flavor was still great. Will make the full recipe next time so we'll have one for the freezer.

Reviewed on Mar. 28, 2011 by bailey48

I made one quiche exactly by the recipe. It was o.k., but the taco seasoning was too strong for my taste. So, I made a few adjustments to the second one. I added the chicken to the eggs, cream, etc. and used only 1 tsp. of taco seasoning. I put one cup of cheese in the eggs, cream and chicken, and put one cup of cheese on top. I put an aluminum foil tent on top and took it off during the last 10 min. of baking. I served the quiche with sour cream. It was a hit at our office luncheon.

Reviewed on Jan. 02, 2010 by spsl_k

This quiche was great, my guests raved about it. I wouldn't change a thing. The recipe makes two so I froze one and when I thawed the frozen one out and cooked it, it was as if it was made fresh.

Reviewed on Nov. 06, 2009 by rlkennerly

We love this recipe. I fix one without olives for me and one with olives for my husband. I leave out the salsa altogether, because it doesn't get cooked all the way through, and I don't like crunchy half-baked onions.