Chicken Taco Quiche Recipe
Chicken Taco Quiche Recipe photo by Taste of Home
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Chicken Taco Quiche Recipe

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4.5 18 25
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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
TOTAL TIME: Prep: 20 min. Bake: 35 min. + standing
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 35 min. + standing
MAKES: 12 servings


  • 2 unbaked pastry shells (9 inches)
  • 2 cups cubed cooked chicken
  • 2 envelopes taco seasoning, divided
  • 2/3 cup salsa
  • 2 cups 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

Nutritional Facts

1 each: 412 calories, 26g fat (13g saturated fat), 213mg cholesterol, 762mg sodium, 24g carbohydrate (3g sugars, 0 fiber), 18g protein.


  1. Line unpricked pastry shells with a double thickness of heavy-duty foil. Bake at 400° for 4 minutes. Remove foil; bake 4 minutes longer.
  2. 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.
  3. 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.
    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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Leslie User ID: 9129665 268204
Reviewed Jun. 21, 2017

"Delicious. I halved the recipe and made just one quiche. I had made a similar recipe before but this one turned out a lot more flavorful. Hubby and I both enjoyed it. I used canned chicken for this recipe and one ounce of jalapenos instead of green chilies and a bit more salsa than the recipe called for. Also, I used milk instead of half and half cream and my taco seasoning was homemade. Turned out amazing. Really pleased with this recipe. I recommend it."

Rhoni347 User ID: 6294550 266258
Reviewed May. 23, 2017

"We loved this! Only thing I would do differently is to use a little less taco seasoning, felt like it was a bit grainy in texture. But the flavor was great, it wasn't overpowering or anything. Super simple and satisfying dinner."

redmonc1 User ID: 3906907 99035
Reviewed Feb. 19, 2014

"Very good"

donnatayhorses User ID: 6312744 209395
Reviewed Sep. 10, 2013

"Whole family really liked it."

KitchenWren User ID: 1133729 99599
Reviewed May. 30, 2013

"I made this, however I cut the recipe in half making one quiche. I used chicken I had cooked in my slow-cooker with tomato paste and chili powder and cumin. I used less cheese and made a taco seasoning (salt free) which I found on this site. Very delicious warm, and found out today it is equally as good cold. I would eat this for breakfast, lunch, or dinner. Oh, and I just tossed all the taco season in with the chicken instead of using 1/2 in the egg mixture. Left out the olives and green chilies."

Maiden Faire User ID: 5247517 99034
Reviewed Jul. 10, 2012

"cherstad you may want to get a thermometer for your oven. Having grown up with quiche as a standard dish for the dinner table, and now having an adult child of my own having quiche as an often meal, I can tell you that there is no way it should have taken 80 minutes to cook, especially at 400! Your oven must be off. I have never had to bake a quiche for more than 45 minutes tops even at 350."

MelanaKenney User ID: 2450766 170516
Reviewed May. 9, 2012

"On the menu for tonight....for about the tenth time over the last couple years. Love it!!"

netta68 User ID: 6454323 170189
Reviewed Jan. 13, 2012

"Got this out of the Freezer pleasers Cookbook as i just had a baby and am looking for dishes to freeze and eat. This quiche was much different than other quiches and was fantastic! Everyone, including my 2 young daughters, loved it. We didnt include the olives as that is not in their palette yet and it didnt feel like we were missing a flavor. Am recommending this to other skating moms at our rink!"

Praxis User ID: 6015686 209394
Reviewed Sep. 15, 2011

"This is absolutely delicious. I have shared this with friends and they too loved it."

cherstad User ID: 2390261 156630
Reviewed Sep. 5, 2011

"This dish smelled delicious as it was baking, but the baking time was more than double double what the recipe stated. I had to bake this for 80 minutes before the center was finally set....I would expect that baking one from frozen would take even longer. However, the finished dish was tasty although I felt the flavor from the taco seasoning was very strong. I would try making this again but with half the amount of taco seasoning, and now I know how long this actually takes to bake in my oven."

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