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Chicken Taco Quiche

“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," says Tamie Bradford of Grand Forks AFB, North Dakota. "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!”

12 ServingsPrep: 20 min. Bake: 35 min. + standing

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 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

2 of 2

Chicken Taco Quiche (continued)

Directions (continued)

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).

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.