Five Ingredient Mini-Quiches
One of my favorite breakfast and lunch treats - miniaturized and made in a muffin tin.
Oh my goodness, summer has finally come to Oregon! It feels so good, when the weather is this nice. I think my perfect temperature is right around 85 degrees. (Anyone channeling Miss Congeniality right now? No? Nevermind.) Earlier this week it got to 93! Wowzer! I was pretty happy, I have to say. I’m getting a little color on my shoulders and am certainly happy with the amount of time I get to spend on my bike every day.
It’s the time of year when we actually lose track of what time it is, because the sun doesn’t set until 9 or later. Yesterday, Sunday, we went to a matinee (Guardians 2! Loved.), then by the time we ate dinner it was 8:45 and I think neither of us had any idea it was that late. It definitely makes up for the long, crappy winters, I’ll tell you that. (The whole waking up with the sun at 5 a.m., though, that I could manage without!) We are very far north, and we have suuuuper long days in the summer.
And did I mention that many old homes here in Oregon don’t have air conditioning? When you only need it 3 months of the year, not a lot of people invest in it. We have a window unit in our bedroom, but on days like today, nobody wants to be bending over a hot stove for a long time. So we eat a lot of salads for dinner!
This particular one is a combination of some of my favorite things: buttermilk ranch dressing, roast chicken, and homemade croutons doused in bacon grease. Oh, and avocado… honestly, this barely qualifies as a salad, there’s so many treats in it. And you know what… when the heirloom tomatoes are in, it will be even better!