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Chicken Taco Quiche

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. 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
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 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).
© Taste of Home 2013

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Chicken Taco Quiche (continued)

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013