Chicken Taco Quiche Recipe - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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 large eggs
- 2 cups half-and-half cream
- 2 tablespoons butter, melted
- 1 can (4 ounces) chopped green chilies
- 1/2 cup sliced ripe olives
Instructions
- 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 edge of quiches loosely with foil; place on baking sheets. 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. 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 near the center to come out clean.
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