Baked Chicken Taco Quiche

Instructions

1. 1

   On a lightly floured surface, roll half of the dough into a 1/8-inch thick circle and transfer to a 9-inch pie plate. Trim the excess dough and flute the edge. Repeat with the remaining dough. Refrigerate the crusts for 30 minutes.

2. 2

   Preheat the oven to 425°F. Line the unpricked crusts with a double thickness of foil and fill with pie weights, dried beans, or uncooked rice. Bake on a lower oven rack until the edges are light golden brown, 15-20 minutes. Remove the foil and weights, and bake until the bottom is golden brown, 3-6 minutes longer. Cool the crusts on a wire rack. Reduce the oven temperature to 400°F.

3. 3

   In a small bowl, combine the chicken and one envelope of taco seasoning. Spoon the seasoned chicken into the pre-baked crusts. Top with the salsa and shredded cheese. In a large bowl, whisk the eggs, cream, melted butter, and the remaining taco seasoning. Stir in the chopped green chiles and sliced olives. Pour the egg mixture over the cheese. Cover the edges of the quiches loosely with foil and place them on baking sheets. Bake until a knife inserted in the center comes out clean, 33-35 minutes. Let the quiches stand for 10 minutes before cutting and serving.