My hubby likes quiche so I have made a couple recently. The popular quiche Lorraine that has ham and cheese and for Christmas brunch at my parents' I made a very yummy broccoli and cheese quiche. Both were delicious and don't have to be limited to just breakfast. Pair with some potatoes or a side salad and you have lunch or dinner. Both recipes are below.
Quiche Lorraine:
1 pie prepared pie crust (I like Pillsbury)
4 eggs, lightly beaten
1-1/2 cups half-and-half
1/4 teaspoon salt
1/8 teaspoon black pepper
Dash ground nutmeg (optional)
3/4 cup chopped cooked ham
1-1/2 cups shredded cheese, I like the combination of cheddar and provolone (6 ounces)
1 tablespoon all-purpose flour
Directions
Prepare and roll out Pastry for Single-Crust Pie or unroll refrigerated pie crust according to package directions. Line a 9-inch pie plate with pastry. Trim; crimp edge as desired. Line unpricked pastry with a double thickness of foil. Bake in a 450 degree F for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until pastry is set and dry. Remove from oven. Reduce oven temperature to 325 degrees F.
Meanwhile, in medium bowl stir together eggs, half-and-half, salt, pepper, and nutmeg. Stir in ham. In a small bowl toss together the cheese and flour. Add to egg mixture; mix well.
Pour egg mixture into hot, baked pastry shell. (If it overflows some and goes under the crust, don't worry. It turns out fine.) Bake in the 325 degree F oven for 40 to 45 minutes or until knife inserted near center comes out clean. Let stand 10 minutes before serving. Makes 6 servings.
Broccoli and Cheese Quiche
1 prepared pie crust
1-1/2 cups shredded cheese (cheddar and provolone again are my fave)
1 pkg. (10 oz.) frozen chopped broccoli, thawed, drained
4 eggs
1-1/2 cups half-and-half
salt and pepper
DirectionsPreheat oven to 450 degrees and prepare the pie crust the same as above. Reduce temperature to 325 degrees.
Sprinkle half of the cheese evenly onto bottom of crust. Top with broccoli and remaining cheese.
Beat eggs and half-and-half with wire whisk until well blended; season with salt and pepper to taste. Pour over ingredients in crust.
Bake 40 to 45 min. or until knife inserted in center comes out clean. Let stand 10 min. before serving.
The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks. 
