2 unbaked pastry shells (9 inches)
2 cups cubed cooked chicken
1 envelope taco seasoning, divided
2/3 cup salsa
2 cups (8 ounces) shredded cheddar cheese
8 eggs
2 cups half and half cream
2 tablespoons butter, melted
(less than) 1 can (4 ounces) green chilies
1/2 cup sliced ripe olives
      

-Line unpricked pastry shells with a double thickness of heavy-duty foil. 
 Bake at 400 degrees for 4 minutes. Remove foil; bake 4 minutes longer.
-In a small bowl, combine chicken and one envelope taco seasoning; spoon 
 into pastry shells. Top with salsa and cheese. In a large bowl, whisk the 
 eggs, cream, butter and remaining taco seasoning. Stir in chilies and olives. 
 Pour over cheese.
-Cover and freeze one quiche for up to 3 months. Cover edges of remaining 
 quiche loosely with foil; place on a baking sheet. Bake at 400 degrees 
 for 33-35 minutes or until a knife inserted near the center comes out clean. 
 Let stand for 10 minutes before cutting.
-To use frozen quiche: Remove from the freezer 30 mins before baking (do not thaw.) 
 Cover edges of crust loosely with foil; place on a backing sheet. Bake 
 at 400 degrees for 70-75 minutes or until a knife inserted near the center 
 comes out clean. Let stand for 10 minutes.
 
  (S&D February 2008, p. 15)