Quiche

I prefer to make quiche in a deep-dish pizza stone rather than in a pie pan because you can fit the filling in without having it overflow. It also seems to cook better.

Quiche is great for many reasons, but one of them is that you can do all sorts of fillings. I have done one with bacon and swiss cheese, but this one was with cheddar cheese and broccoli.
I cut the cheese into small cubes and covered the bottom of the crust with it. The broccoli is cut into small pieces, drained well, and sprinkled over the cheese. Then I mixed 1 cup of milk with 5 eggs and poured it over the cheese and broccoli. I baked it at 350 for 45 minutes. You can tell it is done when the middle wiggles like jello when you shake the pan gently.