Chicken Taco Quiche
1 unbaked pastry shell, 9 inch
1 cup cubed cooked chicken
1 envelope taco seasoning, divided
1/3 cup salsa
1 cup shredded cheddar cheese
1 cup half and half
1 tbs butter, melted
1 can (4 oz) chopped green chilies
1/4 cup sliced ripe olives
Line un pricked pastry shells with a double thickness of heavy duty foil. Bake 400 degrees for 4 minutes. Remove foil; bake 4 minutes longer.
In a small bowl, combine chicken and half an envelope taco seasoning; spoon into pastry shell. 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 edges of quiche loosely with foil. Place on a baking sheet. Bake at 400 degrees for 33-35 minutes or until a knife inserted in center of quiche comes out clean. Let stand for 10 minutes before cutting.
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