Categories: Main Dish
Ingredients
- 2 unbaked pastry shells (9 inches)
- 2 C cubed cooked chicken
- 2 envelopes taco seasoning, divided
- 2/3 C salsa
- 2 C shredded cheddar cheese
- 8 eggs
- 2 C half and half cream
- 2 T butter, melted
- 1 can (4 oz. ) chopped green chilies
- 1/2 C sliced ripe olives
Directions
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Line unpricked pastry shells with a double thickness of heavy-duty foil. Bake at 400 degrees 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. cover edges of remaining quiche loosely with foil; place on a baking sheet and bake at 400 degrees for 33-35 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.