Simply Salsa Chicken Quiche Recipe

The taste will surprise you, the flavors come together well.
  • Ready in: 1 hours, 5 minutes
  • Prep time: 20 minutes
  • Chill/Cook time: 45 minutes
  • By:
  • Servings: 6

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  • 14.5 oz. can diced tomatoes, drained
  • 1 cup cooked, cubed chicken
  • 1 frozen deep-dish pie crust
  • 1 cup shredded Cheddar cheese
  • 4 eggs
  • 1 cup half and half
  • 2.25 oz. can sliced black olives, drained

cooking methods

  • Bake


Serve it tonight: Preheat oven to 400°. Combine Simply Salsa Mix and tomatoes in a small bowl. In a separate bowl, combine chicken, and ¼ cup salsa mixture; spoon into pie crust. Top with remaining salsa mixture and cheese. In a large bowl, whisk the eggs and half and half; stir in olives. Pour over cheese. Bake 40-45 minutes or until knife inserted in the center comes out clean. Let stand 15 minutes before cutting. Makes 6 servings. Serve it later: Cover unbaked quiche with foil; freeze. Remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 400°. Cover edges loosely with foil; place on a baking sheet. Bake 70-75 minutes or until a knife inserted near the center comes out clean. Let stand 15 minutes before slicing. Suggested sides: Toasted Bountiful Beer Bread and fresh fruit

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Rated 5 out of 5 by from Suprising Favorite. I wasn't sure how this would come together as it is a combination I've never done before, but am happy to report that it was delicious! I've made this several times now and it's just as good leftover as the first day.
Date published: 2018-04-27
Rated 4 out of 5 by from Great quiche!! I ate the entire thing....not in one sitting!! I made this when my husband was out of town because he doesn't like eggs, I knew it would get me through a couple meals! I did freeze it and made it from frozen (let sit out for 30 minutes as the instructions state). I loved it! I will use one less egg though as it was too much for my pie crust to hold!! Great recipe!
Date published: 2015-12-24
Rated 2 out of 5 by from good flavor, but VERY watery if using from frozen again - a freezer meal that's not worth freezing. too much water makes for a soggy crust when cooking it from frozen. yes, I thawed it prior to baking. just simply too much water content. flavor is good, but sogginess destroys it. a bit spicy too for little ones.
Date published: 2014-12-09
Rated 4 out of 5 by from Lots of flavor! This took a really long time to bake, but it was worth the wait! Tons of flavor! Even my picky 2 year old ate it!
Date published: 2014-10-16
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