Ham and Broccoli Quiche

I found this recipe years ago on a box of Pillsbury® Refrigerated Pie crusts. It’s so easy to make and you can change the ingredients to your liking. I often make quiche with leftover vegetables and chicken or ham.

Ham and Broccoli Quiche
1 refrigerated pie crust
1 ½ cups cubed cooked ham
1 ½ cups shredded Swiss cheese
1 cup frozen broccoli florets, thawed and drained
4 eggs
1 cup milk
½ tsp. salt
½ tsp. dry mustard
½ tsp. pepper

Pre-heat oven to 375F.  Place softened pie crust in 9 inch glass pie pan, trim and flute edges.

Layer ham, cheese and broccoli in crust-lined pan. In a medium bowl, combine all remaining ingredients; beat well and pour over broccoli.

Bake at 375F for 35 to 45 minutes or until knife inserted in center comes out clean.  Let stand 10 minutes before serving.  6 servings.

Spinach Ziti

1 pkg. (16 oz.) ziti pasta
1 jar (14-16 oz.) chunky-style pasta sauce
16 oz. ricotta cheese
16 oz. mozzarella cheese, shredded & divided
10 oz. pkg. frozen chopped spinach, thawed and squeezed dry
1/4 tsp. black pepper (to taste)

Prepare pasta according to package directions and drain well.  Preheat oven to 350.  Spray 13"x9" pan with cooking spray.  Combine cooked pasta, sauce, spinach, ricotta and 3/4 of the mozzarella cheese.  Pour mixture into prepared baking pan.  Cover with aluminum foil and bake for 20 minutes.  Sprinkle with remaining mozzarella cheese. Bake uncovered 10 minutes or heated through.

Make-Ahead Meatballs

2 eggs
1 cup bread crumbs
1-1/2 teaspoons salt
1/4 cup chopped onion
1 teaspoon Worcestershire sauce
1/4 teaspoon petter
2 lb. ground beef

Beat eggs; add everything except ground beef and stir.  Add ground beef and mix well.  Shape into small meatballs, about 1 1/2 inches.  Place in a single layer on baking sheet.  Bake at 375 for 15-20 minutes or until no longer pink.  Cool and place in freezer bags.  Freeze for up to 3 months.   To enjoy, thaw desired amount of meatballs, add your favorite sauce and heat.