Brussels Sprouts tossed in Butter

OK, all I did to change this recipe from Julia Child was to alter the amounts to fit a serving for two people. Since I am not including any amounts here, you can use the amounts you need.

Ingredients:

• Organic Brussels Sprouts - as many as you need
• Sea Salt
• 4 tb. or more butter
• Black Pepper

Directions:

1. Clean the Brussels sprouts and cut off the withered leaves and root ends
2. Pierce each end with an "X"
3. Bring a kettle of water, enough to cover the sprouts, to a boil adding some salt
4. Cook 4-5 minutes
5. Immediately, or several hours later, melt butter in a frying pan
6. Cut the sprouts in half or quarters
7. Add sprouts to frying pan and toss - do not stir
8. Add salt and pepper to taste

Leek Quiche

Ingredients:

3 tbsp. butter
4 leeks
1 egg and 1 egg yolk
1/2 cup heavy cream
1/2 cup light cream
sea salt
black pepper
1 9" pie crust, partially baked
3/8 cup cheese of your choice

Directions:

1. Preheat oven to 300 degrees
2. Cut off the ends of the leeks and the dark green parts. Slice each leek in half lengthwise and wash carefully watching for bugs.
3. Dice the leeks and saute in butter until soft (not brown)
4. Whip the eggs and cream, add salt and pepper
5. Spoon the leeks into the bottom of the pie crust and pour the egg/cream mixture over the leeks
6. Sprinkle the cheese over the top of the quiche mixture
7. Bake for 35-40 minutes - cheese should be golden