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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 12 |
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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! 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:
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. Yield: 2 quiches (6 servings each).
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