Chicken Taco Quiche Recipe
- 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
- 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.
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).
Reviews for Chicken Taco Quiche
"Whole family really liked it."
"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."
"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."
"On the menu for tonight....for about the tenth time over the last couple years. Love it!!"
"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!"
"This is absolutely delicious. I have shared this with friends and they too loved it."
"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."
"I've made this recipe twice and my family really loves it! I leave the salsa out and put out sour cream, guacamole, & salsa to top the quiche with. It's a really easy recipe and is good with just canned chicken if you're pressed for prep time."
"I made this for Mother's Day and everyone loved it!!"
"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."
"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."
"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."
"There was just too much taco seasoning in this dish. I would cut it in half. Serve with salsa and sour cream"
"I had never made a quiche before, but this was easy and very good."
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.