Rustic Potato Quiche
From Cooking Light
It's prep day around here: Saturday. Recently, I decided to revamp my family's organizational life and really listen to what was working and what wasn't.
Sunday morning? Not working. So, I decided to adopt the Sabbath making gift of our Jewish sisters. They are known for baking up a storm the day before. Why? God's a pretty smart guy. He knows that moms don't really know how to Sabbath and need to be taught. Remember the Israelites' manna meals? On Friday those who gathered the manna needed to pick up a second helping for the next day because none of the white starchy stuff would fall on the Sabbath. The focus of the Sabbath was supposed to be relaxing, enjoying their family and the goodness of the Lord. An entire day for celebrating. God showed us how it was done when He rested after waving creation into existence.
Sundays just got simpler with this planning:
Kids get baths and lay out their clothes down to the shoes the night before.
Breakfast is planned
All diaper bags/chatechesis of the good shepherd stories, etc. are layed by the door
I lay my clothes out and wake up in time to do hair and make-up before 7
All Sunday meals are made on Saturday afternoon.
But, honestly? The heart prep is what ends up mattering most. Have you ever noticed this? I've noticed that if I haven't been in the Word enough, on Sunday mornings I can really tell. The readings feel dry and passionless and the seed doesn't find fertile soil. It is almost as if I need to weed and plow up the ground before the Spirit can do His creative work. If my prayer life is stunted, I can't think of a thing to pray during the congregational prayers, and there are sometimes that even the singing seems forced and unfocused. Today I've been listening to God about this. I've discovered the fabulous worship music of Shane and Shane and their sound perked up the Saturday afternoon food prep experience.
I think tonight I'll add something new to the routine: Eight hours of delicious sleep! Being organized never sounded so delightful.
Rustic Potato Quiche
Filling:
2 bacon slices
1 cup chopped red potato
½ cup chopped onion
½ cup (2 ounces) Jarlsberg cheese
¼ cup thinly sliced green onions
1 ½ cups 1 low fat milk
¼ tsp salt
1/8 tsp ground red pepper
3 large eggs
¼ tsp paprika
1. Preheat oven to 400.
2. Prebake crust at 400 for 10 minutes. Cool before filling.
3. Reduce oven temp to 375.
4. To prepare filling, cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from skillet; crumble. Add potato and chopped onion to bacon drippings in skillet; sauté 10 minutes or until tender. Remove from heat.
5. Arrange potato mixture, bacon, cheese, and green onions in prepared crust. Combine milk, ¼ tsp salt, pepper, and eggs; stir well with a whisk. Pour milk mixture into crust; sprinkle with paprika. Bake at 375 for 45 minutes or until a knife inserted 1 inch from center comes out clean; let stand 10 minutes.
