A quiche is great for a nice breakfast or a quick dinner. This one is from the cookbook The Savory Sweet Life.

• One unbaked 9-inch piecrust
• 4 eggs
• 1 cup heavy cream
• 1 cup ricotta cheese
• 1 cup grated sharp cheddar cheese
• ½ teaspoon grated nutmeg
• ½ teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 2 cups fresh spinach, cooked, chopped, and all excess water squeezed out (in a pinch you can use a 16oz. bag of frozen)

Preheat the oven to 375 degrees. Spray a 9-inch pie plate or a 11-inch tart pan (with removable bottom) with nonstick spray.

Place the piecrust in the plate and gently pat it down around the base and sides. Crimp the outside edges of the crust or cut the excess off with a knife. Using a fork, poke several holes in the piecrust.

In a medium bowl, whisk the eggs, cream, ricotta, cheddar, nutmeg, salt and pepper until everything is well combined.

Evenly distribute the cooked spinach in the piecrust. Pour in the egg mixture, filling the plate up to 1/4 inch from the top.

Bake for 40 to 45 minutes, or until the center of the quiche is firm when pressed. Allow the quiche to cool for 5 to 10 minutes before serving.

This is a fun and easy way to make crispy delicious pizza that’s really quick. This recipe is the margherita version but you could use any combination of veggies and cheeses, or, I suppose, even meats. This recipe is by Jacques Pepin for Food and Wine Magazine.

• Four 10-inch flour tortillas
• Extra-virgin olive oil
• 1/4 cup freshly grated Parmigiano-Reggiano cheese
• 4 medium tomatoes (2 pounds)
• Salt and freshly ground pepper
• 1 pound fresh mozzarella, preferably buffalo, shredded (4 cups)
• 1 cup finely shredded basil leaves

Set a pizza stone in the oven and preheat the oven to 475 degrees, allowing at least 45 minutes for the stone to heat.

Brush both sides of one tortilla with olive oil. Place the tortilla on a pizza peel that has been lightly sprinkled with corn meal and sprinkle with 1 tablespoon of the Parmigiano-Reggiano cheese.

Thinly slice 1 tomato; arrange on the tortilla. Season with salt and pepper and top with 1 cup of the mozzarella. Drizzle lightly with olive oil.

Slide the tortilla onto the hot pizza stone and bake for about 6-8 minutes, until the pizza is crisp on the bottom and the cheese is bubbling.

Garnish with 1/4 cup of the shredded basil, cut the pizza into 8 wedges and serve. Repeat with the remaining tortillas, tomatoes, cheeses and basil.

Makes four 10-inch pizzas