Taco Quiche

2 unbaked pastry shells
2 c cubed cooked chicken/ground beef (use soy crumbles)
2 pkg taco seasoning, divided
1 c salsa
2 c cheddar cheese
8 eggs
2 c half & half
2 TBS butter, melted
4 oz green chilies
½ c ripe olives

Line unpricked pastry shells w/ a double thickness of heavy-duty foil. Bake @ 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 w/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 w/ foil; place on a baking sheet. Bake at 400 degrees for 35 minutes or until a knife inserted near center comes out clean. Let stand 10 minutes before cutting. To use frozen quiche: Remove from freezer 30 minutes before baking (DO NOT THAW). Cover edges of crust loosely w/ foil; place on a baking sheet. Bake @ 400 degrees for 70-75 minutes or until a knife comes out clean. Let stand 10 minutes before cutting.