Mexi Chicken Quiche (OAMC)

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.