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Mexi Chicken Quiche (OAMC)

Created by KittenCal on September 8, 2011

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.