Day 4, Week 2

We are going to France today and making a gorgeous quiche!

Quiches are so simple and easy to make, once you make it I promise it will be a great addition to your cooking repertoire! Accompanying our quiche will be a spinach salad with apples & candied nuts, drizzled with a cider vinaigrette. You may omit the nuts if it's adding to much to your list, the salad will still be tasty! Enjoy!

Onion, bacon/pancetta & sundried tomato quiche

(serves 2, double recipe for 4)

Ingredients:

- 1/2 cup parmesan/romano cheese

- 1 onions, cut in half & finely sliced

- 4 slices bacon, cut into small cubes or 1/4 cup pancetta

- 6 sundried tomatoes (if dry, soaked in hot water for over an hour), finely chopped

+ 1 cups milk

+ 1 pie shell

- 2 tbsp extra virgin olive oil

- thyme *optional*

Directions:

Preheat oven to 400 degrees. Cook the pie shell for about 11-14 minutes (until slightly golden, or follow instructions on the package). Let cool. Leave the oven on and lower heat to 325.

In a medium size pan over medium heat, add 2 tbsp olive oil. When the oil is hot, add the onions and cook for about 15 minutes, until they are nicely caramelized. Let cool for a little bit (put them in the fridge to speed up the process).

Cook the bacon/pancetta until crispy and leave to cool.

Meanwhile, whip eggs & milk in a bowl, add the sundrieds tomatoes & parmesan/romano cheese, 1 tbsp thyme (optional), and season with salt & pepper. Add onions and bacon/pancetta to the mixture.

Pour the mixture into the pie shell and cook for 30-40 minutes (stick a toothpick in the middle of the quiche. If it comes out clean, it's ready).

Spinach salad with apples and candied nuts, drizzled with cider vinaigrette

Ingredients:

+ 2 handfuls spinach, roughly chopped (or baby spinach)

+ 1 apple, cut into bite size cubes

+ 1 tbsp ginger, grated (smallest size)

+ 2 tbsp apple cider vinegar

+ 1/2 cup slivered almonds, or hazelnuts, walnuts *optional*

- 1 tbsp sugar (only if you are making the candied nuts)

- 1/4 cup extra virgin olive oil

In a small pan over medium heat, put the nuts and sugar, and stir often until the sugar melts.

As soon as all of the sugar is melted, make sugar all the nuts are coated, then turn the heat off.

Separate the nuts and leave them in a bowl to cool.

For the vinaigrette, mix the olive oil, grated ginger, cider vinegar, 1/2 tsp sugar, salt & pepper.

Grab 2 handfuls of spinach, add apples & toss with the vinaigrette. Add candied nuts and serve.

You should have potatoes, eggs, spinach, garlic, & chicken broth left for the week.