I wanted to make a quiche but didn't want the usual flavors, so I used ingredients I had in my pantry and refrigerator to come up with this recipe. I was surprised at the great taste and how well the flavors came together. My neighbor asked for the recipe and had the same success! -Tamie Bradford, Grand Forks AFB, North Dakota
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 1h15m
Yield 2 quiches (6 servings each).
Number Of Ingredients 10
Steps:
- On a lightly floured surface, roll half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Repeat with remaining dough. Refrigerate 30 minutes. Preheat oven to 425°. , Line unpricked crusts with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 400°., In a small bowl, combine chicken and one envelope taco seasoning; spoon into crusts. Top with salsa and cheese. In a large bowl, whisk eggs, cream, butter and remaining taco seasoning. Stir in chiles and olives. Pour over cheese. Cover edges of quiches loosely with foil; place on baking sheets. Bake until a knife inserted in the center comes out clean, 33-35 minutes. Let stand 10 minutes before cutting.Freeze option: Cover and freeze unbaked quiches. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 400°. Place quiches on baking sheets; cover edge loosely with foil. Bake as directed, increasing time as necessary for a knife inserted in the center to come out clean.
Nutrition Facts : Calories 490 calories, Fat 33g fat (19g saturated fat), Cholesterol 229mg cholesterol, Sodium 839mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 1g fiber), Protein 20g protein.
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