Balsamic Chicken

1 lb boneless, skinless chicken breast
2 Tbs olive oil
1 C chopped onion
t tsp brown sugar
1 28 oz. can diced tomatoes, partially drained
3 Tbs balsamic vinegar
1/4C fresh basil, chopped

Cut chicken into 1 inch strips. Brown in oil. Add 10 turns of freshly ground black pepper to chicken as it is frying. Add onions and sugar to pan. Fry until chicken is cooked through and onions are tender. Add tomatoes and vinegar and simmer for a couple minutes. Add basil and season to taste with salt. Serve over pasta.

Spinach and Mushroom Quiche with Cheddar Crust

10 oz. package frozen chopped spinach, thawed
1/2 C milk
1/2 C heavy cream
1/2 C onion, finely chopped
1/4 C mushrooms, chopped
1 tsp salt
1/4 tsp nutmeg
dash pepper
3 eggs, slightly beaten

Crust
1 C grated cheddar cheese
3/4 C flour
1/2 tsp salt
1/4 tsp dry mustard
1/4-1/3 C water

Preheat oven to 400.

Put all ingredients for crust in food processor, starting with least amount of water. Pulse with large blade until ingredients come together in a ball. Add more water if necessary. Roll crust and place in bottom of pie pan.

Combine milk, cream, onion, mushroom, salt, nutmeg, and pepper in saucepan. Simmer 1 minute. Add small amount of hot mixture to eggs and blend well. Add egg mixture to mixture in saucepan and stir well. Add spinach to hot custard. Pour into unbaked crust. Bake at 400 for 15 minutes, then 325 for 20 minutes or until set in center.