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

Chicken Taco Quiche Recipe

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4.5 16 23
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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
Test Kitchen Approved
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 (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.
  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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Reviewed Feb. 19, 2014

"Very good"

Reviewed Sep. 10, 2013

"Whole family really liked it."

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."

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."

Reviewed May. 9, 2012

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

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