Mexi Chicken Quiche (OAMC)
Recipe: #7731
September 08, 2011
Categories: Chicken, Mexican, Mothers Day, Oven Bake, Mexican Chicken, more
"This makes two quiches freeze one for another meal, I have posted freezing instructions on bottom of the recipe"
Original is 16 servings
Ingredients
Nutritional
- Serving Size: 1 (143.8 g)
- Calories 198.2
- Total Fat - 15.6 g
- Saturated Fat - 7.5 g
- Cholesterol - 140.2 mg
- Sodium - 529 mg
- Total Carbohydrate - 3.4 g
- Dietary Fiber - 0.1 g
- Sugars - 0.6 g
- Protein - 10.9 g
- Calcium - 179.4 mg
- Iron - 0.8 mg
- Vitamin C - 0.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Line unpricked pastry shells with a double thickness of heavy-duty foil.
Step 2
Bake the shells in a preheated 400 degrees F oven (lowest oven rack) for 4 minutes; remove foil then bake 4 minutes longer.
Step 3
In a small bowl combine the chicken with jalapeno and one envelope of taco seasoning; spoon/divide into pastry shells, then top with salsa and cheddar cheese (use 1 cup cheddar cheese for each pie).
Step 4
In a large bowl, whisk the eggs with light cream, melted butter and remaining envelope of taco seasoning.
Step 5
Stir in chilies and olives then season with salt and pepper to taste, then pour over the cheddar cheese.
Step 6
Place one quiche onto a firm plate, then freeze until solid, wrap in foil and freeze up to 3 months.
Step 7
Place remaining quiche onto a baking sheet, then bake 400 degrees F for 33-35 minutes or until a knife inserted near the center comes out clean.
Step 8
Let stand for 10 minutes before cutting.
Step 9
To use frozen quiche —————– Remove from the freezer 30 minutes before baking (do not thaw). Cover edges of crust loosely with foil, then place on a baking sheet. Bake 400 degrees F for 70-75 minutes or until a knife inserted near the center comes out clean. Let stand for 10-12 minutes before slicing.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting pickled jalapenos, choose a mild or medium variety depending on how spicy you want the quiche to be.
- When selecting the salsa, make sure to use a mild or medium variety to ensure the quiche is not too spicy.
- Substitute cooked turkey for the chicken for a leaner option - the benefit of this substitution is that it provides a leaner protein which can be a healthier choice for those looking to reduce their fat intake.
- Substitute salsa verde for the salsa for a more intense flavor - the benefit of this substitution is that it provides a more intense flavor to the quiche, making it more flavorful and enjoyable.
Vegetarian Option Substitute the cubed cooked chicken with 3 cups of cubed cooked sweet potatoes and omit the pickled jalapenos. Use 1/4 teaspoon of cumin and 1/4 teaspoon of chili powder in place of the taco seasoning and use a mild vegetable-based salsa in place of the salsa.
Mexican-Style Bowl Omit the pickled jalapenos and substitute the cubed cooked chicken with 1/2 cup of cooked black beans. Use 1/4 teaspoon of cumin and 1/4 teaspoon of chili powder in place of the taco seasoning and use a mild Mexican-style salsa in place of the salsa. Top the bowl with chopped fresh cilantro, diced avocado, and a dollop of sour cream.
Mexican Street Corn Salad - This sweet and spicy side dish is the perfect accompaniment to the Mexi Chicken Quiche. It features roasted corn, creamy mayo, and a zesty blend of chili powder, cumin, and cayenne. The bright flavors and crunchy texture will balance out the savory quiche and make for a delicious meal.
: Mexican Rice Pilaf
: This flavorful rice pilaf is the perfect accompaniment to the Mexican Street Corn Salad and Mexi Chicken Quiche. It features long grain white rice, onions, garlic, bell peppers, and a blend of Mexican spices. The combination of flavors and textures will bring the entire meal together and make for an unforgettable meal.
FAQ
Q: What is the best way to store the frozen quiche?
A: Wrap the quiche tightly in aluminum foil and store it in the freezer for up to 3 months. Make sure to label the quiche with the date it was frozen.
Q: How do I reheat frozen quiche?
A: Preheat the oven to 350°F. Remove the quiche from the freezer and unwrap it. Place the quiche on a baking sheet and bake for 25-30 minutes or until heated through. Let cool before serving.
0 Reviews
You'll Also Love
Fun facts:
Fun Fact 1: The dish “Mexi Chicken Quiche” was created by celebrity chef Rachel Ray and has become a popular dish that is served in many restaurants.
Fun Fact 2: The use of jalapenos in this recipe is inspired by the traditional Mexican cuisine which has been around for centuries and is still popular today.