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Chicken Taco Quiche

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! —Tamie Bradford, Grand Forks AFB, North Dakota
  • Total Time
    Prep: 40 min. + chilling Bake: 35 min. + standing
  • Makes
    2 quiches (6 servings each)

Ingredients

  • Dough for 2 single-crust pies
  • 2 cups cubed cooked chicken
  • 2 envelopes taco seasoning, divided
  • 2/3 cup salsa
  • 2 cups shredded cheddar cheese
  • 8 large eggs
  • 2 cups half-and-half cream
  • 2 tablespoons butter, melted
  • 1 can (4 ounces) chopped green chiles
  • 1/2 cup sliced ripe olives

Directions

  • On a lightly floured surface, roll half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Repeat with remaining dough. Refrigerate 30 minutes. Preheat oven to 425°.
  • Line unpricked crusts with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 400°.
  • In a small bowl, combine chicken and one envelope taco seasoning; spoon into crusts. Top with salsa and cheese. In a large bowl, whisk eggs, cream, butter and remaining taco seasoning. Stir in chiles and olives. Pour over cheese. Cover edges of quiches loosely with foil; place on baking sheets.
    Bake until a knife inserted in the center comes out clean, 33-35 minutes. Let stand 10 minutes before cutting.
    Freeze option: Cover and freeze unbaked quiches. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 400°. Place quiches on baking sheets; cover edge loosely with foil. Bake as directed, increasing time as necessary for a knife inserted in the center to come out clean.
Editor's Note
Dough for 2 single-crust pies: Combine 2-1/2 cups all-purpose flour and 1/2 tsp. salt; cut in 1 cup cold butter until crumbly. Gradually add 1/3 to 2/3 cup ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour.
Nutrition Facts
1 piece: 490 calories, 33g fat (19g saturated fat), 229mg cholesterol, 839mg sodium, 26g carbohydrate (2g sugars, 1g fiber), 20g protein.
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