Chicken Taco Quiche

This recipe is courtesy of Taste of Home Simple and Delicious February 2008 - I will be making this tonight so will keep you posted on how it turns out. 

Prep: 20 minutes

Bake: 35 minutes

2 unbaked pastry shells (9 inches)

2 cups cubed cooked chicken

2 envelopes taco seasoning, divided

2/3 cup salsa

2 cups (8 ozs) shredded cheddar cheese

8 eggs

2 cups half and half cream

2 tablespoons butter, melted

1 can (4 ozs) chopped green chilies

1/2 cup sliced ripe olives

Line unpriced pastry shells with a double thickness of heavy- duty foil.  Bake at 400 ° for 4 minutes.  Remove foil; bake 4 minutes longer.

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.

Cover and freeze one quiche for up to 3 months.  Cover edges of remaining quiche loosely with foil; place on a baking sheet.  Bake at 400º for 33-35 minutes or until knife inserted in near the center comes out clean.  Let stand 10 minutes before cutting.

To use frozen quiche: Remove from the freezer 30 minutes before baking (do not thaw).  Cover edges of crust loosely with foil; place on a baking sheet.  Bake at 400º for 70-75 minutes or until knife inserted near center comes out clean.  Let stand for 10 minutes before cutting.

Yield: 2 quiches (6 servings each).