Farmer's Market Quiche

1 fresh, vine ripe tomato, sliced
1/4 c fresh, chopped chives
1 frozen pie crust, whole wheat
1 3/4 c whole milk
4 eggs
3 oz. herbed goat cheese
sea salt
white pepper

Preheat oven to 425. Spread goat cheese over bottom of pie crust. Bake for 5-10 minutes, or until cheese has started to melt. Remove from oven. Add tomato to pie shell. Beat eggs and milk. (Make sure pie shell is on a baking sheet in case it spills on the way to the oven.) Pour mixture into pie crust. Top with chives and salt and pepper to taste. Bake for 15 minutes at 425. Reduce heat to 325 and continue baking for 30 minutes. Quiche is done when crust is lightly browned and knife inserted in the center comes out clean.

Served with roasted brussels sprouts and roasted fingerling potatoes.

**

The farmer's market was glorious this morning. I had to play it safe with my still-uncooperative palate, so all I netted were some Honey Crisp apples, the fingerlings, some fresh herbs, tomatoes, and garlic. And flowers. My woozie belly was having none of the great bounty of greens or peppers on display. Even the last of the berries-- the farmer saw me looking at them longingly but I couldn't explain.. just, no. Just looking.

Creamy Artichoke Pasta

First post since pregnant. If the last few weeks are any indication, my sweet postings will be considerably fewer owing to my sugar aversion (blast, the cruel Fates!). Expect more in the salty/creamy/proteiny realm.

I found this online and I think it's exactly the thing a friend of mine made for me years ago that I suddenly got a taste for today and had to make. Dairyfest, bring it on.

INGREDIENTS

• 12 ounces uncooked spaghetti, whole wheat
  
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 (6 ounce) can marinated artichoke hearts
• 1 small onion
• 3 cloves garlic, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon ground cayenne pepper
• 1 teaspoon dried oregano
• 1/2 cup low-fat cottage cheese
• 1/2 cup low-fat sour cream
• 1/2 cup grated Parmesan cheese

DIRECTIONS

1. Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente. Drain and keep warm.
2. While pasta is cooking, heat a large skillet over medium-high heat. Place olive oil, butter, and liquid from artichoke hearts in skillet. Cut artichoke hearts into bite-size pieces. When olive oil mixture is hot, add onion and garlic. Saute until soft and lightly browned. Stir in artichoke hearts and saute until heated through. Season with salt, black pepper, cayenne pepper, and oregano. Remove from heat and stir in cottage cheese and sour cream. Toss mixture with cooked pasta and top with Parmesan cheese.