Quiche:

This recipe makes two quiches.  You can substitute any of your favorite veggies, meats, or cheeses for what I have listed below.  We usually eat one quiche for supper and reheat the other for a weekend brunch.  Prep time ranges from 30-45 minutes, depending on how many interruptions I have.

2 9” pie crusts, unbaked
1 sweet onion, diced
1 lb. baby bok choy, cut into 1” pieces with leafy sections reserved
1 lb. sausage
1 10 oz. bag frozen chopped broccoli
1 lb. provolone, shredded
10 eggs
2 cups milk
2 tsp. dill weed
1 tsp. salt
½ tsp. garlic powder

In a large skillet, brown the onion and bok choy stems in a tablespoon or so of oil.  When soft, add the sausage and cook fully.  Add the broccoli to thaw a bit; remove from heat and stir in leafy greens.  Sprinkle a handful of cheese over the bottom of each pie crust, then divide the contents of the skillet between the two crusts.  Sprinkle the remaining cheese over the meat and veggies.  Preheat oven to 350 degrees.

In a large bowl, beat the eggs and milk thoroughly.  Add spices, and pour over contents of the pie crusts.  Place in hot oven and bake for 40-50 minutes.
Quiche should be golden brown and the top should be well-set.  Cool for 10 minutes before cutting.