Chicken Taco Quiche Recipe

4.5 20 25
Chicken Taco Quiche Recipe
Chicken Taco Quiche Recipe photo by Taste of Home
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Chicken Taco Quiche Recipe

Read Reviews
4.5 20 25
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min. + standing
MAKES:
12 servings
TOTAL TIME:
Prep: 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 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).
Originally published as Chicken Taco Quiche in Simple & Delicious January/February 2008, p15

Nutritional Facts

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

  • 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
  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 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.
  4. To use frozen quiche: Remove from the freezer 30 minutes before 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).
Originally published as Chicken Taco Quiche in Simple & Delicious January/February 2008, p15

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Reviews forChicken Taco Quiche

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MY REVIEW
sstetzel User ID: 158954 273363
Reviewed Sep. 22, 2017

"Hi Jeri,

Pastry shells are preformed in a pan, you buy them from the freezer section of your local market. If you were using your own pastry dough, you'd place it in a pie dish before baking.
Hope that helps
Susan Stetzel
Recipe Support Specialist
Taste of Home Magazine"

MY REVIEW
Jeri User ID: 9247743 273121
Reviewed Sep. 17, 2017

"I'm puzzled whether you put this pie crust in a baking dish. Do you place the crust in a pie place covered with foil and then bake?? No where in the recipe does it mention this? Maybe it is just assumed. We cooked the shells flat in the foil then placed in a glass pie plate. Hoping this was the right thing to do. No one mentioned this is any comments so I'm curious because the picture looks as if shaped in a pie plate??"

MY REVIEW
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."

MY REVIEW
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."

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

"Very good"

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

"Whole family really liked it."

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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!!"

MY REVIEW
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!"

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