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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 4 eggs 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. |