This is a Taste of Home recipe. (Makes 2 quiches - 6 servings each)
2 unbaked pastry shells (9 in)
2 cups cubed cooked chicken
2 envelopes taco seasoning, divided
1 cup salsa
2 cups (8 oz) shredded chedder cheese
2 cups half & half cream
2 tbs. butter, melted
1 can (4 oz) chopped green chilies
1/2 cup sliced ripe olives (which I did not add)
Line unpricked pastry shells w/ 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 one envelope taco seasoning; spoon into pastry shells. Top w/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 w/ foil; place on a baking sheet. Bake @ 400 degrees for 35 minutes or until a knife inserted near center comes out clean. Let stand 10 minutes before cutting.
To use frozen quiche:
Remove from freezer 30 minutes before baking (DO NOT THAW). Cover edges of crust loosely w/ foil; place on a baking sheet. Bake @ 400 degrees for 70-75 minutes or until a knife comes out clean. Let stand 10 minutes before cutting.
* It would be perfect with chips and salsa, or we pair it with Dorito Salad here at the Pokopac house!