QUICHE AND SALAD ON AUGUST 12
This is another dish we make a lot. it’s so easy to make with minimal utensils and pots to wash after. is so easy to eat, you could use your fingers, and is not time rigorous; you can eat it just out of the oven or the day after and, unlike pizza, is as good as new so it’s a perfect left over to take to work for lunch next day. Claudia made this one with a store bought frozen pie dough, which is good and way easier than making it from scratch. Sauteed chicken cubes , spinach and onions go into the shell. Then a custard batter, made of 5 beaten eggs and 1/3 cup of heavy cream and salt an pepper of course is poured over the filling and cheese diced into small cubes sprinkled on top to melt. then baked in the middle rack in the oven at 350º for 30 to 40 minutes. let cool at least 20 minutes before slicing into wedges.
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