Mexi Chicken Quiche (OMAC)

25m
Prep Time
35m
Cook Time
1h
Ready In

Recipe: #7740

October 05, 2011



"This will yield 2 quiche you can freeze one for another meal, prep time does not include making the pie pastry"

Original is 16 servings

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 at 400 degrees F for 4 minutes.

Step 3

Remove foil; bake 4 minutes longer.

Step 4

In a small bowl combine the chicken with jalapeno and ONE envelope taco seasoning;

Step 5

Spoon/divide into pastry shells, then top with salsa and cheddar cheese (use 1 cup cheddar cheese for each pie).

Step 6

In a large bowl, whisk the eggs with light cream, melted butter and remaining ONE envelope of taco seasoning.

Step 7

Stir in chilies and olives.

Step 8

Season with salt and pepper to taste.

Step 9

Pour over the cheddar cheese.

Step 10

Place one quiche onto a firm plate, then freeze until solid, wrap in foil and freeze up to 3 months.

Step 11

Place remaining quiche onto a baking sheet.

Step 12

Bake 400 degrees F for 33-35 minutes or until a knife inserted near the center comes out clean.

Step 13

Let stand for 10 minutes before cutting.

Step 14

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.


  • If you don't have pickled jalapenos, you can use fresh jalapenos.
  • When selecting the salsa, choose a mild or medium salsa for a milder quiche.

  • Substitute the cooked chicken for 3 cups of cooked, crumbled tofu for a vegan-friendly option. The benefit of this substitution is that it will provide a protein-rich, plant-based option for those who do not eat meat.
  • Substitute the cheddar cheese for vegan cheese for a dairy-free option. The benefit of this substitution is that it will provide a dairy-free option for those who are lactose intolerant or who are avoiding dairy for other reasons.

Vegetarian Mexi Quiche Replace the chicken with 3 cups of cubed sweet potatoes, reduce the amount of jalapenos to 1 tablespoon, and replace the salsa with 1/3 cup of tomato sauce. Omit the black olives.


Southwestern Quiche Replace the chicken with 1 cup of black beans, reduce the amount of jalapenos to 1 teaspoon, and replace the salsa with 1/3 cup of canned corn. Omit the black olives and add 1/3 cup of diced red peppers.


Mexican Street Corn Salad - This delicious Mexican-inspired side dish is the perfect accompaniment to the Mexi Chicken Quiche. The sweet and spicy flavors of the corn, peppers, and jalapenos provide a nice contrast to the savory quiche. The creamy dressing and zesty lime juice make this dish a great way to add a little extra flavor to your meal.


Grilled Cilantro Lime Shrimp - This flavorful shrimp dish is a great addition to the Mexican-inspired meal. The cilantro and lime marinade adds a zesty and fragrant flavor to the shrimp that pairs perfectly with the Mexican Street Corn Salad. The shrimp can be cooked quickly on the grill and is a healthy and tasty side dish that will please the whole family.




FAQ

Q: What temperature should I bake the quiche?

A: Bake the quiche at 400 degrees F for 33-35 minutes or until a knife inserted near the center comes out clean. To use frozen quiche, bake at 400 degrees F for 70-75 minutes.



Q: How long will the quiche keep in the refrigerator?

A: The quiche will keep for up to 4 days when stored in an airtight container in the refrigerator.

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Fun facts:

The jalapeno peppers used in this recipe were first cultivated in Mexico, and their use dates back to the Aztecs.

The taco seasoning used in this recipe was popularized in the United States in the 1950s by celebrity chef, Fannie Farmer.