Fall Vegetable and Goat Cheese Quiche with Arugula-Pear Salad and Lemon Vinaigrette

4 eggs
1 pie crust
4 oz goat cheese
3/4 c milk
5 oz brussels sprouts
1 leek
1/3 c grated pecorino cheese

Recipe Arugula-Pear Salad & Lemon Vinaigrette

1. Preheat oven to 425. Discar root end and upper, dark-green leaves of leek and wash thoroughly. Medium dice leek. Cut off and discard the stem ends of the brussels sprouts. Pick off and reserve the brussels sprouts leaves until you reach the lighter cores; discard the cores. Crumble the goat cheese.

2. In a medium non-stick pan, heat 1 T olive oil on medium until hot. Add leek, salt, pepper. Cook, stirring occasionally, 2-4 minutes or until softened. Add brussels sprouts and 1 T water; season with salt and pepper. Cook, stirring occasionally, 1-2 minutes, or until sprouts are bright green and slightly softened. Remove from heat.

3. While the vegetables cook, this is a great time to make the lemon vinaigrette fro the Arugula-Pear Salad. Crack the eggs into a large bowl; beat until smooth. Whisk in the milk and all but a big pinch of the pecorino cheese; season with salt and pepper. Add the cooked vegetables and whisk to thoroughly combine.

4. Place the pie crust on a sheet pan. Pour the filling into the pie crust. Evenly top with goat cheese; season with s&p.

5. Place quicke in oven and bake 26-28 minutes or until crust is brown and filling is cooked through and slightly crispy on top. Let stand at least 5 minutes before serving.

6. Toss the sale and serve with the quiche.