- 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
- 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).
Reviews forChicken Taco Quiche
"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??"
"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."
"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."
"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!"