So, we had some leftover caramelized onion and deli ham from the quesadillas we made on Wednesday. And, we had a ton of eggs. Like, three cartons worth. Why? Because I’m a space cadet and keep thinking I need to get a full dozen for every recipe that calls for eggs, forgetting that we already have some sitting in the fridge.

Any-hoo-diddly, we used up some of those leftovers in quiche!

Andy has recently discovered the magic that is quiche. A basic recipe is really simple, and you can make variations to your heart’s content, so it never gets old!

Here’s how he made last night’s yummies:

( Recipe and Photos! )

Again, no photos, but recipe is behind the cut.

( Read more... )

Whole Foods didn’t have smoked provolone, so I got smoked mozzarella instead. The chicken breasts I bought ended up being SUPER thin, so instead of slicing them, I just layered two together with the stuffing between all sandwich-like. Surprisingly, everything held together just fine. (We tried skewers at first, but that didn’t work.) Less expensive ham can be used in lieu of the proscuitto.

Asparagus and sun-dried tomato scones on the side, and this was a tasty dinner. Mmm-mm!

I had leftover bacon and spinach from this meal, so I made Bacon Spinach Risotto last night. It was delish.

( Recipe and photo behind the cut. )

Bacon. And pasta. And eggs. Oh my.

( Pasta Carbonara Florentine )