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Knockout Chicken Taco Quiche

Knockout Chicken Taco Quiche

2 unbaked 9” pastry shells
2 c. cubed cooked chicken
2 envelopes taco seasoning, divided
2/3 c. good quality salsa
1-2 fresh jalapenos, seeded and minced, optional
2 c. shredded sharp cheddar cheese
8 eggs
2 c. half and half
2 T. butter, melted
1 (4-oz.) can chopped green chilies
½ c. sliced ripe olives

  1. Cover non pricked pastry shells with double thickness of heavy-duty foil. Bake at 400 for 4 minutes.
  2. Remove foil and bake 4 minutes longer.
  3. In bowl, combine chicken and one envelope of taco seasoning.
  4. Spoon into pastry shells.
  5. Top with salsa and cheese.
  6. In large bowl, whisk eggs, cream and butter and remaining taco seasoning.
  7. Stir in chilies, jalapenos and olives.
  8. Pour over cheese.
  9. Cover edge of crusts loosely with foil.
  10. Place on baking sheets.
  11. Bake at 400 for 30-35 minutes or until knife inserted in center comes out clean.
  12. Let stand for 10 minutes before cutting.
    *Cover and freeze unbaked quiches. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven 400. Place quiche on baking sheet, cover edges with foil and bakes as directed above, increasing time if needed for a knife inserted in center to come out clean.
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