A Taste of
Home 5 Star Recipe
12
Servings
Prep: 20
min. Bake: 35 min. + standing
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).
