I love when a recipe is just really really good. Everyone (except Bailey who wouldn't touch anything quichish with a ten foot pole) loved it. I told Matt there was another to be frozen for another day and he said, "Don't freeze it, lets eat it tomorrow." You know it has to be a tasty quiche for a man to say that right? I made a quick batch of guacolmole to serve with it too. I think it went well with it. Here's the recipe.
2 pie crusts (I used frozen)
2 cups cubed chicken
2 packets of taco seasoning
2/3 c. salsa
2 c. cheddar cheese (I forgot to buy this but had a block of sharp cheddar I grated)
2 c. half and half
2 T butter
1/2 c. sliced olives
4 oz. can chopped green chilis
I sauted my chicken breasts in the butter, covered with the first packet of taco seasoning and added just a little water so it wasn't dry. I let it cook and cut it into small pieces with my spatula. Mix the eggs with the cream and then stir in the chilis and olives.
Bake the pie crusts 8 minutes and then pat them to flatten them back out.
Put the chicken in the bottom of each pie crust, followed by the cheese, and then 1/3 c. salsa in each and pour the egg mixture over the top.
Bake at 400 for 35 minutes. (I turned it down to 375 and then cooked it for another 10 minutes. Be sure and get the deep shell pie crusts because they are really full.