Quiche

Preheat your oven to 400 F.

Put your pie crust in a pie pan, use a fork to poke holes all over, and bake for 10 minutes. Set aside.

Your exact preparation directions from here will obviously depend on which fillings you are using.

Peel and dice your potatoes. Boil in salted water just until soft. Drain and set aside.

In a pan with a drizzle of oil, sauté your onion, pepper, and mushroom. Lightly salt. Move to paper towel when done.

If you are making bacon, move it to a paper towel when done.

Pat your ham dry with paper towel if it needs it.

Make sure your spinach is thoroughly drained. Squeeze it out and move it to paper towel.

Put your broccoli on paper towel if it has excess moisture.

Mix your various fillings together and put them in your dish.

Beat the eggs thoroughly and pour them over. Let the eggs settle for a few minutes to see if you need more. How many you need can vary depending on fillings; if you need more, just beat more together and add them. Your goal is to make sure the filling is covered as much as possible. Don't worry if your eggs go up over your crust.

Turn the oven down to 350 F.

Bake your quiche for 30-50 minutes or until it is firm when poked with a knife.

Salt and pepper individual servings.