Basic Quiche

A guide for basic quiche is 1/2 cup cream per egg used.  After that you can make up any ingredients to put into it.  I usually use 1/2  & 1/2 instead of cream, milk could also be used but I would probably throw in an extra egg then.

Tonights Quiche is Spinach, Leek, and Goat Cheese quiche

5 eggs

2 1/2 C of 1/2 & 1/2

1 pkg frozen spinach cooked and squeezed dry

2 small leeks, sliced, rinsed and sauteed

4oz goat cheese cut up into small chunks

1 pie crust

salt 

pepper

thyme

crushed red pepper

1.  press pie crust into dish and up sides, sprinkle goat cheese and leeks across crust, spread spinach around.

2.  blend well: eggs, 1/2 & 1/2, spices with an electric mixture, pour into crust

bake at 425 for 15 min reduce heat to 350 and bake 25 minutes more--let sit a few minutes before cutting

Lemon juicer

Love this simple gadget!

Chicken Satay --- (entree/appetizer)

Chicken tenders

Soy Sauce

Lime/Lemon juice and zest

peanut butter

crushed red pepper flakes

garlic

canola oil

salt/pepper

sesame oil

honey

For Marinate:  Mix citrus juice, zest, canola oil, red pepper, garlic, salt/pepper, soy sauce about 1 portion citrus to 3 oil.  Place in ziploc bag with chicken tenders for about 1/2 hour in fridge (any longer and meat will start to "cook" from the citrus).  

for Peanut sauce:   Mix Peanut Butter, citrus, red pepper, honey, and a couple dashes sesame oil blend and keep tasting till you like the consistency and flavor.  (If you want it thinner you can also add some chic broth)

Lace chicken onto skewers and grill for about 4 minutes per side or till done serve with peanut butter sauce.

Pictured with tossed greens, walnuts, onions, & basalmic vinagrette.  Also made carmelized brussel sprouts.