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Goat cheese, spinach and bacon quiche

1pkg Mini Tart shells (no name in this case, just don't grab the sweetened ones)

1/2 an onion minced

1 clove of garlic minced

4 cups baby spinach 

4 pieces of cooked bacon, crumbled

3 whole eggs 

2 egg yolks

1/2 cup cream

1 cup milk

1 large pkg goat cheese

Salt and pepper to taste

Add a little olive oil to a large pan, on medium heat, and toss the onions in and cook until translucent and soft.

Add in the spinach and wilt it with the onions. 

Add in the garlic for 30 seconds to a minute (don't burn it).

Dump in the crumbled bacon and stir. Leave in pan off the heat to cool.

Beat eggs, milk, cream and add in salt and pepper.

In each mini tart add in a small amount of bacon/onion/spinach mixture.

Pour egg mixture over top.

Add about 1/2 tbsp worth of chunks of goat cheese to each tart.

Try to keep it close to the top. Add more or less to your own taste. My kids love goat cheese, so I go heavy.

Fresh black pepper to the top.

Bake at 375 for about 30-40 minutes (my oven is still on the fritz, and I live close to the Rockies, so adjust accordingly) 

I served with a balsamic salad of baby greens, cucumber and tomatoes (kids).

And it's likely what they'll get for breakfast! 

Goat cheese pasta

6 cups cooked pasta of choice (penne/weird cut is what was in the pantry)

1 left over steak or chicken chopped into pieces

 1/2 a small onion minced 

1/2 cup chicken stock

3/4 cup heavy cream

1 large pkg of goat cheese

1 tbsp minced garlic

1 cup spinach leaves (optional)

Boil and drain pasta to just before al dente.

In another pan, add a little oil and toss the onions in and cook on medium until translucent and soft.

If you wanted you could add in fresh baby spinach and wilt it with the onions. If I have it, I'll do it, but the dish is just as tasty without it. The spinach just adds a good serving of veggies, which is usually a good idea.

Add in the garlic for 30 seconds to a minute (don't burn it).

Dump the chicken stock and cream into the pan and bring to a boil.

Put chunks of goat cheese into the mixture and keep stirring or whisking until all cheese is melted into the cream/stock mixture. 

Dump the cooked pasta in and the meat into the cheese mixture.

Allow the sauce to coat the pasta and cook until pasta reaches desired doneness and sauce thickens up a little.

Add salt and pepper to taste.

Tada.

Left overs that don't taste left over.