I wanted to make a quiche but didn't want the usual flavors, so I used ingredients I had in my pantry and refrigerator to come up with this recipe. I was surprised at the great taste and how well the flavors came together. My neighbor asked for the recipe and had the same success!

Ingredients

• dough for 2 single-crust pies
• 2 cups cubed cooked chicken
• 2 envelopes taco seasoning, divided
• 2/3 cup salsa
• 2 cups shredded cheddar cheese
• 8 large eggs
• 2 cups half-and-half cream
• 2 tablespoons butter, melted
• 1 can (4 ounces) chopped green chiles
• 1/2 cup sliced ripe olives

Directions

1. On a lightly floured surface, roll half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Repeat with remaining dough. Refrigerate 30 minutes. Preheat oven to 425°.
2. Line unpricked crusts with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 400°.
3. In a small bowl, combine chicken and one envelope taco seasoning; spoon into crusts. Top with salsa and cheese. In a large bowl, whisk eggs, cream, butter and remaining taco seasoning. Stir in chiles and olives. Pour over cheese. Cover edges of quiches loosely with foil; place on baking sheets.
4. Bake until a knife inserted in the center comes out clean, 33-35 minutes. Let stand 10 minutes before cutting.