QUICHE AND SALAD

This is a great summer meal and doesn't have to be complicated. You can buy the pie crusts already made. Take a large bowl, crack open 6 eggs, add about 3 or 4 cups of milk and mix it well with a fork. Toss in shredded deli ham and some shredded cheese with some salt and pepper and pour the mixture into the two pie shells and put in the oven for about half an hour or until the top is golden brown and the edges of the crusts too. You can freeze the other quiche for another night!
You can also dice up some green pepper, mushrooms and onions and pour a bit of olive oil on top with seasoning and microwave them for a couple of minutes or until they're soft and add that to the egg mixture.

p.s. when I take the pie shells out of the freezer, I take them out of the box and put them on the counter while I'm creating the mixture. I take a fork and make a bunch of holes in the bottom of both crusts. I pop the shells in the oven for a few minutes until they kind of start bubbling up and the bottom actually starts rising up. Then I take them out and put them on the counter until I'm ready to pour the mixture in. The reason I do this it because sometimes the bottom of the crust is a little underdone even though the rest of the quiche is totally done. I give the bottom a head start by heating it first.