The First of Many Quiche Recipes
This quiche is great for breakfast, brunch, lunch, supper, 7th inning stretches, picnics on the beach, road trips, and most family reunions.
Ingredients: 2 individual size pie crusts (defrosted), 3 eggs, 1/3 cup sour cream, tablespoon of milk or cream, leaves from 3 stems of swiss chard, 1/2 cup shredded sharp cheddar cheese, shallot, grated parmesan cheese, 2 slices prosciutto pulled into small pieces, and pea shoots for garnish.
Preheat the oven to 425 F. Mince shallot, remove leaves of swiss chard and roughly chop. Sautée shallot and leaves in 2 teaspoons of olive oil with a pinch of salt and pepper for 4 minutes. Remove from heat. Crack eggs in a bowl, add sour cream, and season with a small pinch of salt and a few grates of pepper. Beat until well blended and smooth. Add cheese, prosciutto, swiss chard mixture and stir until mixed Divide filling between the crusts (you may have extra) and sprinkle with grated parmesan cheese. Bake for 20 minutes, or until crusts have browned. When quiches have cooled for 5 minutes, plate and garnish with pea shoots.
Tarragon Chicken Pasta
This is one of my husband's favorite dishes. It incorporates pasta and a cream sauce, 'nuff said.
6-8 servings- Ingredients: 6 boneless/skinless chicken thighs, 1 tablespoon butter, 1 1/2 cup chicken broth, 1/4 cup chopped tarragon, 1 cup heavy cream, and 1 pound of your favorite pasta.
Directions: While you bring pot of water to a boil, melt the butter in 1 tablespoon of olive oil over medium heat. Over medium heat, sear chicken thighs on each side until browned (they will not be cooked through). Set aside on plate. Add chicken broth, bring to a boil, and scrape up the fond (brown bits) from the bottom of the pan. Add chicken back to pan and simmer on low heat for 30 minutes. Remove chicken from pan, set aside to chop into bite size pieces when cool enough. To the pan, on low heat, add cream and 1/2 the tarragon. Simmer until the sauce has thickened, about 15 minutes. While the sauce simmers, add pasta to boiling water and cook to box's instructions. Toss the drained pasta, chicken, cream sauce, and the other half of the tarragon in a large bowl.
A quick and easy salad that brightens up any plate. Come back and read tomorrow's post to see where I was when I made this.
Ingredients: 2 cups corn, zucchini, summer squash, cucumber, shredded carrots, colorful tomatoes, arugula, butter, salt and pepper.
Directions: Dice zucchini and squash into 1/2 inch pieces. Sauté over medium heat in 1 tablespoon of butter for 3 minutes. Add corn, season with salt and pepper, and cook until heated through, 3 more minutes. Remove from heat. Cut tomatoes and cucumbers into large bites and put in bowl. Add carrots and arugula, toss in corn mixture. Adjust seasoning.