Jefferson County Recipe of the Day: Chicken Taco Quiche

For a great-tasting quiche that is out of the ordinary, try: Chicken Taco Quiche!

Chicken Taco Quiche


2 – 9 in. unbaked pastry shells
2 cups cubed cooked chicken
2 envelopes taco seasoning, divided
2/3 cup salsa
2 cups shredded cheddar cheese
8 eggs
2 cups half-and-half cream
2 tablespoons butter, melted
1 – 4 ounce can of chopped green chilies
1/2 cup sliced ripe olives


~Preheat oven at 400°.

~Line unpricked pastry shells with a double thickness of heavy-duty foil. Bake 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 edges of quiche loosely with foil; place on a baking sheet. Bake for 33-35 minutes.

~Let stand for 10 minutes before cutting.

~Each quiche serves six.

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