Print this Recipe!
Yield 2 quiche
2 (9-inch) deep-dish unbaked pastry shells
3 cups cubed cooked chicken
2 tablespoons minced pickled jalapenos
2 envelopes taco seasoning, divided
1/2 teaspoon garlic powder
2/3 cup salsa (mild or medium, divided)
2 cups shredded cheddar cheese, divided (can use a little more cheese)
8 large eggs
2 cups half-and-half cream
2 tablespoons butter, melted
1 (4 ounce) can chopped green chilies
1/2 cup sliced ripe black olives
salt and fresh ground black pepper, to taste
Line unpricked pastry shells with a double thickness of heavy-duty foil.
Bake at 400 degrees F for 4 minutes.
Remove foil; bake 4 minutes longer.
In a small bowl combine the chicken with jalapeno and ONE envelope taco seasoning;
spoon/divide into pastry shells, then top with salsa and cheddar cheese (use 1 cup cheddar cheese for each pie).
In a large bowl, whisk the eggs with light cream, melted butter and remaining ONE envelope of taco seasoning.
Stir in chilies and olives.
Season with salt and pepper to taste.
Pour over the cheddar cheese.
Place one quiche onto a firm plate, then freeze until solid, wrap in foil and freeze up to 3 months.
Place remaining quiche onto a baking sheet.
Bake 400 degrees F for 33-35 minutes or until a knife inserted near the center
comes out clean.
Let stand for 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, then place on a baking sheet.
Bake 400 degrees F for 70-75 minutes or until a knife inserted near the center comes out clean.
Let stand for 10-12 minutes before slicing.
You will also find this recipe on Recipezazz.com