Posted in Matters of the Heart

Fellowship: Nourishment for the Soul

 

thepartysinthekitchen.me
A gathering of women from three years ago. This one was in Radeburg, Germany. It was a welcome party for this group as they started a ten-day mission where they would work in the community with women and youth. We had a wonderful time. Germans know how to do hospitality.

 


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.

Laurie Colwin


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.

Basic Quiche

Ingredients

  • 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.

Directions

  1. Mix eggs, cream salt and pepper in a bowl.
  2. Mix in sautéed onions and any additional ingredients*.
  3. Pour into pie shell.
  4. 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.

ENJOY!

Additional ingredients

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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Posted in The Party's in the Kitchen

Oh, For the Love of Food!

“Then the angel said to me. . .’Blessed are those who are invited to the wedding supper of the Lamb!’ “ And he added, “These are the true words of God.” 

Revelation 19:9


apple plateThere are days when I can’t wait to get to heaven.  I can just picture it.  The celebrating! The excitement! The food!!!

Yes, I admit it. I love food. That’s part of the reason I have pounds to spare on my body. But in heaven. . .in my new body. . .Hmmm. . .Maybe mine will be the perfect figure.

I not only love to eat food but I also like to prepare it.  Cooking is something I do just for fun.  My daughter has termed it Recreational Cooking. I gain much satisfaction from planning, preparing and executing a meal. These past few days, I have been reminded of some excellent recipes that fit into a healthy eating plan so from time to time I will be sharing some that I find not only delicious but also satisfying.

Part of the problem in my life is that there are so many events that include eating. Parties, Bible studies, and family outings all seem to throw a wrench in the works when it comes to eating healthy. The following recipe for Crust-less Broccoli Quiche is great for a brunch or lite dinner. For my Weight Watcher friends it is 4 points per serving. I like to substitute spinach or some sun dried tomatoes for the broccoli. Feta cheese goes well with the spinach. I have also made it without the bread and it works well.


 “Eating is not merely a material pleasure. Eating well gives a spectacular joy to life and contributes immensely to goodwill and happy companionship.

It is of great importance to the morale.”

Elsa Schiaparelli


Crust-less Broccoli Quiche

4 eggs

1-1/4 cups 1% milk

3 slices whole wheat bread, crusts removed, cubed

4 cups small broccoli florets, cooked, chopped

1 cup chopped onions

3/4 cup shredded sharp cheddar cheese

PREHEAT oven to 350°F. Beat eggs and milk with wire whisk until well blended. Add bread; mix lightly. Stir in remaining ingredients until well blended.

POUR into 9-inch square baking dish.

BAKE 45 min. or until center is set and crust is lightly browned. Let stand 10 min. before cutting to serve.

Serves 6 — 180 calories, 9 fats, 3 fibers —  4 ww pts.

Enjoy!