Recently, I joined a group of lovely ladies to celebrate a year well-lived.
They had just finished their session of serving the women at our church as group leaders for a Bible study. It was their turn to be served a little and just spend time together before the summer started. I was honored to provide a variety of quiches for their brunch. It was a wonderful morning where fellowship was the main event.
Fellowship is one of those words we don’t hear too much outside the church, but it goes on nearly everywhere we look. People coming together to be together is its loose definition. Dictionary.com calls it friendly relationship or companionship. It’s something that is essential to a good life. The problem is, it’s the first thing that gets thrown out of the schedule when life gets busy. We need to be intentional and make time to gather with our fellows, our friends, our chums and not let the demands of life be our only companions.
If fellowship is going to happen in our fast-paced world, we will need to be intention in our planning. Put fellowship on the calendar. Instead of viewing as another demand, protect it as a time of much needed refreshment.
We know that without food we would die. Without fellowship, life is not worth living.
For the brunch, I took a basic quiche recipe and then switched it up to create several different flavor profiles. I made them with a crust, but you can cook them without a crust for a grain-free version. I do it quite often with the Spinach and Feta version.
- 5 eggs
- ¾ cup half and half or heavy cream (Milk can be used or even a combination of cream and milk.
- 2 cups of cheese
- 1 medium onion, chopped and sautéed in a little butter
- Salt and pepper
- 1 9” frozen deep dish pie crust.
- Mix eggs, cream salt and pepper in a bowl.
- Mix in sautéed onions and any additional ingredients*.
- Pour into pie shell.
- Bake at 400 degrees for 45 minutes. Keep an eye on it and if it begins to get too brown on top, cover with a sheet of aluminum foil to protect it. Check for doneness by inserting a knife in the center. If it comes out clean, it’s finished.
Bacon and Cheddar Quiche
- 2 cups cheddar
- 8 slices bacon, cooked and chopped
Mushroom, Leek, and Prosciutto Quiche
- Omit onion.
- 2 tablespoons butter for sautéing
- 16 ounces mushrooms, washed, sliced and sautéed. Do small batches so they don’t get too soggy.
- 2 leeks, thinly sliced and sautéed.
- 2 cups Swiss cheese
- 8 slices prosciutto, chopped
Spinach and Feta Quiche
- Olive oil for sautéing
- 6 cups baby spinach, sautéed until just wilted
- 2 cups crumbled feta cheese
The sky’s the limit with the types of quiche you can come up with. Here’s one I especially like.
Tomato Basil Quiche
- 1 medium tomato, sliced
- 1/2 cup breadcrumbs
- 2 teaspoons dried basil
Fry tomato slices that have been lightly breaded in Italian breadcrumbs with extra dried basil. After pouring egg and cheese mixture in pie crust, arrange slices on top and sprinkle with additional cheese, and bake.
Please tell me your favorite creation. I would love to hear from you.
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