1 10-inch pie shell
¼ lb prosciutto
5 oz fresh spinach
¾ cup grated Cheddar cheese
3 eggs
1 cup light  cream
½ tsp salt
pinch fresh cracked pepper

Cut prosciutto into pieces and fry on low heat until cooked, but not crunchy. Set aside.

Sautée spinach on medium low heat, drain liquid and chop roughly.

Sprinkle cooked prosciutto, spinach and cheese over baked pie shell.

Whisk eggs, then whisk in cream, salt and pepper. Pour into pie shell.

Bake in preheated (375 degree F) oven for 30-40 minutes or until a knife inserted in center comes out clean.

Let stand 5 minutes before serving.

Serves 4-6

After seasoning the eggplant and zucchini and roasting them in the oven, toast the bread. Spread the butter on the toasted bread. Layer the pesto, eggplant, zucchini, tomato and mozzarella. Top with the other slice of bread and serve!

Serves 1

1. In a small skillet over medium-low heat, combine oil, butter and garlic. Cook garlic in butter and oil gently for 2 or 3 minutes. Remove garlic butter mixture from heat.

2. Place a large nonstick skillet on the stove over medium-high heat. Using a pastry brush, brush 1 side of 4 slices of bread with garlic oil and place buttered-side down in skillet. Top each slice with equal amounts of the 4 cheeses, distributing them equally over the 4 slices. Top each sandwich with another slice of bread brushed with garlic butter, buttered-side up.

3. Flip the grill cheese sandwiches a few times until cheeses are melted and gooey and bread is toasty and golden. Cut grilled 4 cheese sandwiches from corner to corner and serve.

Servings: 4

Preheat the oven to 450F. Line the unbaked pie shell with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake until golden (4-6 minutes more). Set aside.

Reduce oven temperature to 375F. Cook the sausage and mushrooms in a large skillet until the sausage is brown (about 5 minutes). Stir the eggs, condensed soup, onion and pepper together in a medium bowl. Stir in the sausage mixture, broccoli, and 3/4 of the cheese.

Pour the mixture into the pie shell. Bake until a knife inserted near the center comes out clean (40-45 minutes). Sprinkle the remaining cheese over. Let stand for 10 minutes.

Makes 6 Servings