Herb Onion Tomato Quiche, Pesto Pasta, Two Bean Succotash

Herb Tomato Onion Quiche

3 tbsp unsalted butter
2 cups thinly sliced onion
1 tbsp all-purpose flour
2 large eggs
1 cup milk (we used organic 2%)
1 tsp salt
freshly ground pepper
2 tbsp chopped fresh parsley ( I think we subbed cilantro?)
1 tbsp chopped fresh chives
1.5 tsp chopped fresh tarragon
1.5 tsp chopped fresh basil
4 oz shredded cheddar
1 unbaked 9 inch pie crust
1 tomato, sliced

Preheat oven to 425. Melt butter in skillet. Saute onions, stir in flour. Beat eggs and milk in small bowl, add herbs. Put onions and cheese into pie crust. Cover with egg mixture. Bake 15 min, reduce heat to 350, bake another 15 minutes. Place tomato slices on top of pie and bake another 10 minutes.

Pesto Pasta

I don't measure for pesto, but this was just yard basil, olive oil, walnuts, garlic, and parmesan, combined with whole wheat gemelli pasta.

Two Bean Succotash

1 tbsp unsalted butter
2 tbsp red onion
1/4 cup green beans or haricots verts
1/4 cup fava beans
1/4 cup frozen corn
salt
freshly ground pepper

Saute onion, add the rest for one minute.