Easy Ham and Cheese Quiche

Appetizers and snacks, Eggs, Pantry Raid, Perfect Side Dish..., Side dishes...veggies, Vegetarian

I found a random frozen pie crust in the freezer, so I decided to make a yummy quiche, which basically was just for me, because no one else ate it. You could leave out the ham and add in veggies to make this vegetarian. The crust broke on me, but it was still summer yummy! This is was all I ate this weekend 😉

INGREDIENTS

  • 4 eggs, lightly beaten
  • 1 cup whole milk (or half and half)
  • 1 1/2 cups diced ham
  • 2 cups shredded cheddar cheese (or mix it up with what you have)
  • 1 deep dish frozen pie crust added in a pie pan
  • salt and pepper to taste

INSTRUCTIONS

  • Preheat oven to 375 degrees.
  • In a large bowl, whisk together eggs, half-and-half, salt and pepper.
  • Stir in ham and cheeses. Save some cheese for the top 😉
  • Pour filling into pie crust, set on a baking sheet and place in oven for 40 to 45 minutes, or until set.

Hey Look! There is a Tomato! Quarantine Sandwich…

Pantry Raid, Sandwiches
Oven rules first. Heat it up then cook your chicken and fries. 450 if you please. Cook your bacon. Crispy for me, but I like the fatty ends, too. 30 minutes or so to complete this process
Pages: Page 1, Page 2

Flounder, Green Beans, and Boxed Rice- Pantry Raid

Pantry Raid, Seafood
So here is the line up. On the plate is flounder in flour with salt and pepper. Fresh Green Beans with salt and pepper, 2 tablespoons sesame oil and one tablespoon rice vinegar. Pantry staple- Rice a Roni, the San Francisco treat! Don’t hate. It is DELICIOUS with a tablespoon of sesame oil 😉
Shallow fry on each side for 3 minutes in peanut oil. Lots of salt and pepper are required.
Cut off the weird tips, them add a splash of rice vinegar and sesame oil. Cook in a cast iron pan with peanut oil. 8 minutes, mix every couple of minutes. Perfection. Top with sesame seeds. Healthy French Fries.
Follow the recipe except add one tablespoon of sesame oil and an extra pat of butter. Do what I say.
#noleftovers

Seared Chicken Quarters with Random Fridge Veggies

Chicken, One pot meal, Pantry Raid

Hey everyone! I hope everyone is staying safe and healthy out there. Crazy times. We are trying to be creative over here with the food we already have in the fridge, pantry, and freezer. The hubby is the grocery guy as of late. I do miss going, but he already has to go out for work, so it is just safest if he runs by after work every few days to get what we need.

Mise en Place- All veggies chopped- half an onion, 2 carrots, 2 stalks of celery, 1/2 a green and yellow pepper, and 1 yellow squash.
Brown 3 chicken quarters (legs and thighs) in a bit of EVOO. About 6 minutes on each side. Take them out and cook all your veggies until soft. About 5 minutes if you chopped them in small dices.
Add 1/3 stock, wine, or water to make sure you get all those brown yummy chicken bits off the bottom of the pan. Add your chicken back in, crispy side up. Put on medium low meat and leave uncovered. Cook for 40 minutes or until the chicken is completely cooked through.
Yummy Perfection!
Serve with a side of couscous (or the starch of your choice). No leftovers 😉