Pasta with vodka sauce

Samantha and I had a cooking class tonight.  The theme was football snack food and she made guacamole and sliders.  The guacamole was just avocado and salsa mixed together in a baggie so not as flavorful as the version we make but it was still good.  Samantha was uncertain about the sliders – they had a lot of seasoning and she isn’t a big fan of burgers.  Anyway, we had a good time.

Knowing that we had cooking at 5:30, I didn’t want a complicated dinner.  Fortunately we had a little bit of Annie’s fabulous vodka sauce leftover.  Just the thing for a busy weeknight.  This is definitely on our list to make soon.

I’m going to give you tomorrow night’s quiche a day ahead of time since I don’t have much to share tonight.

Herbed Quiche

  • 1 frozen pie crust
  • 1/2 lb Jarlsberg (we use lite Jarlsberg) cheese grated
  • 1 tsp basil
  • 1 tsp marjoram
  • 1/2 cup half and half
  • 1/2 cup milk
  • 2 eggs
Combine grated cheese with herbs in pie crust.  Blend together milk, half and half and eggs and pour over cheese.  NOTE: If using deep dish pie crust, increase to 3/4 cup each of milk and half and half and use 3 eggs.  Place on a cookie sheet to catch any drips and bake at 400 for 25 – 30 minutes or until set (the deep dish will take a little longer.)

About emenuplan
I love to cook and love to eat. I work full time and have a family so managing good meals during the week requires organization. I'm hoping to share my weekly menu plans and recipes to make things a little easier for those who want to follow along.

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