the kitchen sink three-cheese quiche.

The last time I made a quiche was nearly three years ago in my college Gardens apartment. That time it came out sweet, like a pie, because I had used a graham-cracker crust by mistake. Lesson of the story: do not shop while hung over. 

For the last couple of days, I have been craving for a quiche ever since I saw one in the Sunflower Market aisle. Since we stopped at Walmart this afternoon for groceries I picked up a Pillsbury refrigerated pie crust. As with everything else I attempt in my kitchen, this is mad easy, mad delicious and used up several things that were just sitting around in my refrigerator.

Tada!

 I layered some slices of pepper-jack cheese on the bottom. You can use provolone or Swiss according to your preference.

Chop and dice mushrooms.

Arrange on top of the cheese.

I used some slices of baked ham and cut them into thin strips.

Add some chopped red onions.

Crumble goat cheese and sprinkle. Add half cup of chopped spinach.

In a bowl, beat together one cup of half-and-half, three eggs, two spoons of all-purpose flour, a pinch of salt, black pepper, parsley and red pepper flakes.

Pour mixture into the pie crust. 

Top generously with shredded cheese.

Bake for fifty minutes in a preheated (325F) oven.

 And enjoy the hot delicious cheesiness.

Happy Saturday!

kitchen sink potato au gratin.

This dish started out with two potatoes that had been languishing at the bottom of my refrigerator and some goat cheese that I had purchased on our last trip to Costco. 

So I decided to give potato au gratin a try. With a bunch of other things that I had at home. Layer the bottom of a greased pan with sliced potatoes, diced onions, ham, mushrooms. Seasoned with garlic salt and pepper.

In a sauce pan, melt a few table-spoons of butter and fry some flour in it. Pour in a cup of milk slowly and whisk till it begins to thicken. Stir in cheese. I used shredded colby jack, some provolone slices and goat cheese. Add salt and pepper. Mix the cream sauce into the potatoes and bake for an hour and a half at 400F.

There's something so very delectable about potatoes and cheese. I love the flavor the onions added to this dish, it mellowed out the goat-cheese taste which can get a little strong. 

green chile chicken enchiladas.

I have been off Mexican food for a while now but Mr. Sachinky craves it often. So I decided to make him a Saturday afternoon surprise. Green chile chicken enchiladas! Suzanne bought it to work for lunch once and having tasted it, I found that I quite liked it, to my immense surprise. I called her earlier this morning and got the low-down and as suspected, it was easy as one-two-three.

Ingredients: Corn tortillas, jar of green chile, cooked/shredded chicken, shredded cheese. 

Layer corn tortillas in a pan. pour green chile and smear the tortillas with it. Arrange the shredded chicken. Season with salt and pepper. Add another layer with tortillas, chile and chicken. Top generously with cheese. I used the colby-jack-monterey variety. Bake at 400F for ten-fifteen minutes.