Tuesday, March 29, 2011

Chicken Taco Quiche

The Menu:
Chicken Taco Quiche



The Original Recipe:
I am not sure where I found this recipe at, but I do know it came off of the internet. I have had it in my "to try" file for awhile now. It was super easy to make! Of course, I changed a few things, so that follows this original recipe.

Chicken Taco Quiche


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 eggs

• 2 cups half-and-half cream

• 2 tablespoons butter, melted

• 1 can (4 ounces) chopped green chilies

• 1/2 cup sliced ripe olives


Directions

• Line unpricked 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 400° 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; place on a baking sheet. Bake at 400° for 70-75 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 2 quiches (6 servings each).



The Way I Made It My Own:
Well, I was thinking, where do I get cooked chicken breasts from? I was thinking of using canned chicken, and then I was thinking of just boiling some chicken, but then I thought again. I took a note from another recipe, and I put the chicken in the crockpot with the salsa to cook all day, and then I shredded it! It worked perfectly for this recipe! I didn't have to plan ahead for cooked chicken this way. I had to bake both quiches because we are a big family and eat alot. I got 2 thumbs up from everyone!

Kowboys Chicken Taco Quiche


Ingredients

• 2 unbaked pastry shells (9 inches)

• 4 boneless skinless chicken breast

• 1 envelope taco seasoning

• 1 cup salsa

• 2 cups (8 ounces) shredded cheddar cheese (divided)

• 8 eggs

• 2 cups half-and-half cream

• 2 tablespoons butter, melted

• 1 can (4 ounces) chopped green chilies

• 1/2 cup sliced ripe olives

(black beans-optional)

Directions

In crockpot, combine chicken, salsa and taco seasoning (and black beans). Cook on low 8 hours or on high 4 hours until chicken is tender and can be taken out to shread. Add back to crockpot.
• Line unpricked pastry shells with a double thickness of heavy-duty foil. Bake at 400° for 4 minutes. Remove foil; bake 4 minutes longer.

• Spoon chicken into pastry shells. Top with cheese. In a large bowl, whisk the eggs, cream, and butter. Stir in chilies and olives. Pour over cheese.

 Cover edges of remaining quiche loosely with foil; place on a baking sheet. 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.

1 comment:

Elaine said...

This looks super delicious! I like the idea of a taco quiche :)