Ok, or just for those of us who occasionally have to daytrip to Philadelphia in the midst of a major snowstorm! Anyone who thinks business travel is glamorous should walk a day in my worn-out Steve Maddens! What a day! The best part about this recipe is that it made two, so I put one in the fridge for tonight and froze the other one for a later date. (Perhaps when I have to go to Indianapolis on Friday... haha) This was very tasty. I modified it a bit to make it a little healthier. Served with refried beans and some chips & salsa and you're done. Would also be nice with a green salad since it is a quiche, afterall.
Chicken Taco Quiche:
2 pie shells (I used the Pillsbury refrigerated kind)
2 c. cooked chicken (I cooked some chicken tenders in stock with some garlic powder, cumin and chili powder to give it a little zip... simmer for about 12 minutes and then shred)
2 envelopes taco seasoning
2/3 c. salsa
2 c. shredded cheddar (I used mexican blend)
8 eggs (easy to sub in a few egg whites here if you'd like)
2 c. half and half (I used the fat free kind)
1 can chopped green chiles
Line two pie pans with the crusts and flute the edges. Mix together the chicken and one packet of taco seasoning. Top the crusts. Top with salsa and cheese. Mix together the eggs and half & half. Stir in the chiles. Pour over the top of each. Bake at 400 for approximately 35 minutes.
Adapted from tasteofhome.com
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