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.
Comments