Women of God can never be like women of the world. The world has enough women who are tough; we need women who are tender. There are enough women who are coarse; we need women who are kind. There are enough women who are rude; we need women who are refined. We have enough women of fame and fortune; we need more women of faith. We have enough greed; we need more goodness. We have enough vanity; we need more virtue. We have enough popularity; we need more purity.
Margaret D. Nadauld
For Sunday brunch for years, I've made some form of quiche. It truly is my favorite, going back to my childhood. We used to go to the metropolitan museum of art in New York City. It's still one of my most favorite places on earth.
We would sometimes eat there-a very special treat. I would always get the quiche. A love affair was born.
However, after a gazillion years, I was running out of options for my brunch treat. This week I tried crust less, out of necessity since I didn't feel like making pie crust.
It was super easy and super delish.
4 eggs beaten
1/4 c heavy cream
1/4 c skim milk
Shredded cheese
Cooked sausage
1/4 cbisquick
Preheat oven to 375. Mix together the eggs, cream, milk & bisquick. Pour into a baking dish. Add sausage & cheese. Bake for 25-30 minutes until knife comes out clean from the center.
I have a confession to make-I was never a breakfast eater growing up. I remember in kindergarten having to bring in what you ate for breakfast, then we did a lesson on a healthy, nutritious breakfast. I brought in toast, because that was what I ate.
Then there was a place set for each of us, and I was stunned. There was toast, fruit and juice plus cereal. I definitely did not eat that much in the morning!
As I got older, I began to skip breakfast because I could “save the calories”. It wasn’t until I was in my 30’s and a mom that I realized the importance of a healthy breakfast. During the week, my son has cereal
and I have either cereal
or oatmeal myself.
He likes his chocolate milk,
and I have either coffee or juice.
I have fruit
and toast, and I am not hungry until lunchtime.
On the weekends, we have special breakfasts. Saturdays are waffle days
or cinnamon rolls,
and then on Sundays we have something special like quiche, egg bake or
overnight French toast.
Quiche Lorraine
1 pie crust
6 eggs, beaten
6 strips turkey bacon, cooked
1 pkg silken tofu or 2 c heavy cream
1 c shreded cheese (I usually use either swiss or monterey jack)
Preheat oven to 375.
Blind bake crust for 10 minutes, let cool. mix ingredients together. pour into pie shell. bake for 35 minutes.
