Quiche and Italian Quesadillas are my favorite ones so far so we'll start there.
-2 tbs rosemary
-1 tsp salt
-1 cup flour
-1/3 cup shortening
-5 tbs water
mix all rosemary, salt and flour in a bowl. Using a fork add in shortening and water. Use hands to finish mixing. When it seems pretty well mixed sprinkle flour on a flat surface and roll the dough until its about 12 inches wide (circle) Place in your pie pan and then cover with tinfoil. Bake for 5 minutes at 450 and then remove tinfoil and bake until golden brown (about another 5 minutes) and remove from oven. Turn heat down to 350
For filling you will need:
-1 cup of any leftover veggies you have in the fridge (last night I used peppers, onions and garlic because they were on the verge of going bad)
-5 strips of crispy cooked bacon or ham
-1 cup milk
-1 tbs flour
Sate veggies in a skillet with 2 tbs olive oil then put in a bowl. Add meat, eggs, milk and flour. Mix well and pour into pie crust. Put in over, uncovered for 35 minutes. take out and enjoy! Makes 8 slices and you can use leftovers. It's pretty easy and fairly fast.
You will need:
1/2 red pepper
2 tbs chopped garlic
fresh basil (i buy the tube of basil they have in produce section)
cherry tomatoes (halved)
perdu pre-cooked roast chicken strips
Italian shredded cheese blend
Preheat oven to 350. In a pan sate onions, peppers, garlic until golden brown, add tomatoes and chicken and remove from heat. if you bought the tube of basil spread thin over on of the tortillas if you bought fresh mix with sate veggies. Add veggies to torilla evenly and coat with cheese. Put another tortilla on top and bake in oven for 12 minutes or until cheese is melted.
Yeah those are both fairly quick and the veggies can be whatever is in the fridge, same with the meat on both. So if you don't wanna shot and dont want to cook a whole big meal both of these have meat, dairy, vegetable and grain and work for lunch too.