To escape the noise we went bowling on Tuesday afternoon. Matt did well. Wednesday the summer league starts, we are supposed to bowl again on Thursday and Friday I have exercises again. I might well be knackered by the weekend. As it is I took the lazy way out and bought a cooked chicken for Tuesday's supper. I still have to make a salad to go with it mind you. Talking of the construction they still seem to be setting up and have not yet done anything to any of the balconies. If it takes this long to set up every time, I can see why the whole building is going to take so long.
This is a recipe we have enjoyed. It is a type of quiche and pretty easy to make.
Leek and Asparagus Tart
1 (23cm) frozen unbaked deep dish pie crust
1/2 lb fresh asparagus, cut into 5 cm pieces
1 leek, (white part only), sliced
1 Tbs vegetable oil
1 cup shredded Swiss cheese
1/2 cup Hellmann's® Real Mayonnaise
2 tsp Dijon mustard
1/4 tsp salt
1/4 tsp ground black pepper
1/2 cup milk
1. Preheat oven to 375°F (190°C). Partially thaw pie shell (about 10 minutes). Pierce pastry bottom with fork and bake 10 minutes.
2. In skillet, cook asparagus and leek in oil over medium heat until tender, about 5 minutes. Place on bottom of baked pie shell. Top evenly with cheese.
3. In small bowl, whisk together eggs, Hellmann's® Real Mayonnaise, mustard and seasonings. Gradually whisk in milk until smooth. Pour over cheese in pie shell and bake 35 minutes, on lower rack, or until set and lightly browned.
Add Hellmann’s® Mayonnaise to this tasty tart filling for super moist, egg-y goodness. Brunch is served
Have a great day