Updated Quiche Recipe

I've been making this recipe since my kids were still little, as you can see from reading my old posts, since after our trip to Disney World in Florida.
I never leave a recipe alone, and I figured it was time to update it. I found that the old recipe made too much for one quiche, not quite enough for two. So this is just a modified version of my old recipe.
Enjoy!

Quiche

2 prepared 9" deep-dish pie crusts or 3 regular 9" pie crusts
6 strips of cooked crispy bacon, coarsely chopped, or 2 cups chopped ham, or 1 cup cooked and thinly sliced bratwurst, or 1 cup cooked and crumbled breakfast sausage, or 1 cup diced cooked chicken or turkey breast, or 1 cup chopped artichoke hearts (or any combination. Just go nuts.)
2/3 cup minced onion
2 tablespoons diced green onions (optional)
3 cups shredded Swiss/mozzarella/Jack cheese (any works)
1/4 Cup shredded parmesan cheese
2 cups milk or half-and-half (anything from skim milk to half-and-half, you can combine milk and sour cream or plain yogurt for additional flavor)
9 eggs
1 teaspoon salt
1/2 teaspoon paprika

Preheat oven to 425 degrees. Divide the  meat/artichokes, minced onions, optional green onions, and Swiss cheese amongst the pie crusts. Whisk together the other ingredients and pour into the pie crusts, and top with the parmesan cheese. Bake in the preheated oven for 15 minutes, then turn the heat down to 300 degrees and continue baking for another 30 minutes. Allow to cool for ten minutes before cutting into eight slices and enjoy while still warm.

Eleanor's Peanut Butter Cookies

If you ever wondered how I started cooking, or where I got my tendency to change the recipes of others, this is where both started. You see, this is my mom's Peanut Butter Cookie Recipe. She took the recipe from a '60's-era Betty Crocker Cookbook, and changed it by a single ingredient. The original recipe calls for a combination of butter and shortening, but she found that if you used more butter instead of the shortening (a 1 for 1 substitution) then the cookies came out softer, and more flavorful.
Here's my mom's variation of the Betty Crocker Peanut Butter Cookie Recipe:

1/2 Cup granulated sugar
1/2 Cup dark brown sugar, packed
1/2 Cup peanut butter
1/2 Cup softened butter
1 egg
1-1/4 Cup flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt

Mix together sugars, peanut butter, butter, and egg until smooth. Add all other ingredients and thoroughly mix them in. Cover and refrigerate for about 2 hours.
Set oven temperature for 350 degrees. Shape the dough into 1 to 1-1/4 inch balls by hand or using a melon-baller, placing them 3 inches apart on an ungreased cookie sheet. Press a checkerboard pattern into the top of each cookie with a fork. Bake 9-11 minutes until golden brown around the edges.
Remove from the cookie sheet and allow cookies to cool on a platter (they tend to fall apart if cooled on wire racks, unless supported by parchment paper.)
Optional: dip the fork into granulated (white or party-colored) sugar between pressing the checkerboard pattern into each cookie for an added decoration.
Tip: This recipe makes a lot of cookies, but you don't have to bake them all at once. The dough will keep in the refrigerator for a couple of days, or four to six months in the freezer. I like to make them into balls using a melon-baller, and then freeze them in a zip-seal freezer bag labeled with the expiration date. When I want fresh cookies, I put the frozen balls on a cookie sheet, press in the pattern, and bake them as directed.