Quiche and salad, everyone needs to be healthy sometime

I had originally planned on making blini with smoked salmon and veggies and dip. After a day of finishing up a couple writing projects, I needed a bit more substance but still healthy. My wife suggested quiche and salad and I picked up the ingredients on the way home. For the quiche:

• 2 frozen pie crusts (I accidentally grabbed gluten free, don’t do that unless you have to)
• 8 eggs
• 1/2 C. whole milk
• 1/2 lb Black Forest ham steak cut into small dice
• 1/4 lb grated goat Gouda
• 5 green onions
• salt and pepper

Mix all the ingredients together and put in the pie crust. Preheat oven to 375 degrees and bake for about 45 minutes or until eggs have set.

Salad was simply what we had in the fridge:

• 2 Romaine hearts, sliced thinly
• 2 carrots, sliced thinly
• 3 celery stalks, sliced thinly
• 2 mini cucumbers

For the dressing:

• Juice from 1 lemon
• 1/4 C olive oil
• 1/4 C rice wine vinegar
• salt
• 1/2 teaspoon mayo
• 1 Tbsp honey

Whisk it up and done.