Great night!

Oh, did I have a fun & delicious night in the kitchen.  I'm a "follow the recipe" kind of cook, but lately, I've been feeling more creative.  Maybe my confidence is growing.  And I did just upgrade my cookware from poor college student to grown-up status.  Whatever it is (obviously the clear counter space), it's working and I love it.

I made 3 recipes tonight.  Parmesan, Mozzarella and Leek Quiche, Whole Grain Dijon Mustard Encrusted Chicken and Glazed Carrots.  B had seconds of the quiche.  So did I.  Because it was delish.  I'm looking forward to having this again for breakfast and probably lunch too.

Here goes:

1 frozen 9” Pie Shell (I used one from the Immaculate Kitchen)
1½ tablespoons unsalted butter
1 cup finely chopped leeks, white and light green parts only (you’ll need 1–2 leeks; be sure to clean well, especially between leaves where there can be a lot of grit)
1½ cups 1% milk (can also use heavy cream, but mine was bad and like a lighter quiche)
4 large eggs
2 teaspoons dried Fine Herbs (think it's a blend of parsley, tarragon, chives and chervil)
1/2 cup grated Parmigiano Reggiano cheese (used Whole Foods 365)
1/2 cup low fat shredded Mozzarella (used Trader Joe's version)
¼ teaspoon salt, plus extra for leek mixture
¼ teaspoon freshly ground pepper, plus extra for leek mixture

Directions
1. Preheat oven to 400 degrees. Remove pie shell from freezer and thaw until just soft enough to easily prick with a fork (10-20 minutes). Prick bottom and sides all over with a fork. Bake on center rack until lightly golden, about 10 - 15 minutes. Turn oven down to 325 degrees.
2. Melt butter in small sauté pan over medium-low heat. Add leeks and season to taste with salt and pepper. Cook over medium-low heat until very soft, about 15 minutes. Do not brown. Set aside to cool.
3. In a medium size bowl, combine milk, eggs, fine herbs, Parmigiano Reggiano cheese, Mozzarella, salt and pepper. Mix well.
4.  Sprinkle some fine herbs on the bottom of crust.
5.  Spread cooked leeks over pre-baked pie shell, taking care not to puncture crust (it may be fragile around rim, or where there are air bubbles). Pour egg mixture over top. Bake at 325 degrees for 45-55 (mine needed closer to an hour) minutes or until custard is set but still moist. Serve hot or warm

This is probably one of my favorite quiches to date.

WGDM Chicken (single serving):

1 chicken breast
1 to 2 tbsps whole grain Dijon mustard (used Trader Joe's version)
1 to 2 tbsps panko crumbs (used Whole Foods 365 brand)
1 tsp sea salt
Freshly ground pepper

1.  Preheat oven to 350 degrees.
2.  Rinse and pat chicken dry.
3.  Place in small casserole dish and season with salt and pepper.
4.  Spread 1 to 2 tbsps whole grain Dijon mustard over chicken and sprinkle with breadcrumbs.  Lightly press into chicken.
5.  Cook for 20 to 25 minutes or until internal temp reaches 160 degrees.  I love my temperature timer.  Picked up at Target for under $20 and now always have perfectly cooked chicken without the guesswork.  Highly recommend.

Okay ~ will add carrot recipe tomorrow.  Time to sip some Mark West Pinor Noir, enjoy the fire and read some Food & Wine articles.  Till next time.

Happy Cooking!  Happier Eating!

xoxo,
Yoyo