Quiche

1 refrigerated pie crust (from 15-oz box), softened as directed on box Ingredients needed: 1 1/2 cups cubed cooked ham, 1 1/2 cups shredded Swiss cheese (6 oz), 1 cup frozen broccoli florets (from 14-oz box), thawed, well drained*, 4 eggs 1 cup milk, 1/2 teaspoon salt, 1/2 teaspoon dry ground mustard and 1/2 teaspoon pepper. Heat oven to 375°F, and roll out refrigerated pie crust. Allow to soften for 15 minutes for pliability. Fit pie crust into 9-inch glass pie pan. Fold under the pie edge that is hanging over the plate. Crimp the edges: two fingers on the inside, one on the outside, and push on the edge of the pie plate with the outside finger. Make the filling: Layer ham, cheese and thawed broccoli in pie crust-lined pan. In medium bowl, beat all remaining ingredients until well blended. Pour over broccoli. Bake 35 to 45 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving. Cut into wedges

Ingredients needed are spinach, mozzarella cheese, onions cream cheese, eggs and garlic flavored crescent dinner rolls. Spray a muffin pan with oil and open the crescent dinner rolls and separate. Press the widest part of the crescent roll into bottom and up sides of the muffin cup. Leave some of the tails hanging out of the roll. For filling whip eggs and cream cheese, add spinach (frozen, press all the water out well), mozzarella cheese, onions and a little salt and pepper. Mix together well. Fill muffin cups with filling. Place into a preheated 350 degree oven and bake for 15 to 20 minutes. The edges of the rolls should be nice and brown.