Chicken Taco Quiche

• 2 unbaked pastry shells (9 inches)
• 2 cups cubed cooked chicken
• 2 envelopes taco seasoning, divided
• 2/3 cup salsa
• 2 cups shredded cheddar cheese
• 8 large eggs
• 2 cups half-and-half cream
• 2 tablespoons butter, melted
• 1 can (4 ounces) chopped green chiles
• 1/2 cup sliced ripe olives

1. Line unpricked pastry shells with a double thickness of heavy-duty foil. Bake at 400u0b0 for 4 minutes. Remove foil; bake 4 minutes longer.
2. 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 chiles and olives. Pour over cheese.
3. Cover edge of quiches loosely with foil; place on
4. . Bake at 400u0b0 for 33-35 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
5. Cover and freeze unbaked quiches. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 400u0b0. Place quiches on
6. ; cover edge loosely with foil. Bake as directed, increasing time as necessary for a knife inserted in the center to come out clean.

pastry, chicken, taco seasoning, salsa, cheddar cheese, eggs, cream, butter, green chiles, olives

Taken from www.tasteofhome.com/recipes/chicken-taco-quiche/ (may not work)