Chicken Taco Quiche
You'll be surprised at how well the flavors come together in this unusual quiche!
Make This Recipe
Ingredients
- 2 unbaked pastry shells (9 inches)
- 2 cups cubed cooked chicken
- 2 envelopes taco seasoning, divided
- 2/3 cup salsa
- 2 cups (8 ounces) shredded cheddar cheese
- 8 Eggland’s Best Eggs (large)
- 2 cups half-and-half cream
- 2 tablespoons butter, melted
- 1 can (4 ounces) chopped green chilies
- 1/2 cup sliced ripe olives
Preparation
Preheat oven to 400° F.
Line unpricked pastry shells with a double thickness of heavy-duty foil and 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 edge of quiches loosely with foil; place on baking sheets.
Bake at 400° for 33-35 minutes or until a knife inserted near the center comes out clean.
Let stand for 10 minutes before cutting.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 serving |
|---|---|
| Calories | 410 |
| Fat | 29 g |
| Saturated Fat | 14 g |
| Cholesterol | 182 mg |
| Sodium | 907 mg |
| Carbohydrates | 21 g |
| Dietary Fiber | 2 g |
| Protein | 17 g |