Broccoli and Cheese Quiche
I am so happy to be here at the
Yankee Belle Café again. Thanks Cate for inviting me.
I am especially excited right now as
my fourth Love Inspired Suspense just released yesterday. Plain Retribution is
out in digital format now, and will be released in print on August 8th. I had so much fun writing this book. It’s the
second book in my Amish Country Justice series, and it delves into the
relationship of Rebecca Miller, a young woman who grew up Amish, and Miles
Olsen, the cop she falls in love with. Rebecca is a very special heroine. She’s
smart, strong, and a talented artist. She’s also completely deaf and relies
entirely on ASL, or American Sign Language. Miles is the one officer able to
fluently communicate with her. It was fun getting into her head and trying to
see the world as Rebecca might have.
As I mentioned, the print edition of
Plain Retribution releases on August 8th, which is a date very close
to my heart. It’s the date I became a mother, an event which changed and
enriched my life. And as we added two more children, sometimes contributed to a
few gray hairs on my head. But I wouldn’t change it for anything.
Now, raising a family has presented
many challenges for my husband and myself. We are busy with our jobs, sports,
scouts, horse shows, and church activities. In the past year and a half,
another challenge was added to our lives.
My daughter became a vegetarian.
This might not sound like a difficult thing, but it can be tricky. We bought a
small crockpot. So now when I fix chili, I also fix a smaller meatless version.
Same thing with lasagna. Or burgers. Or, well, you get the drift. Even going to
restaurants takes a bit more thought than before. The important thing is to
make sure she is still getting enough protein.
One thing I did was start a
board on Pinterest for vegetarian recipes. One recipe we found that my daughter
loves is for a Broccoli and Cheese Quiche. Here’s the recipe:
Preheat
the heat the oven to 375 degrees. Have a cookie sheet in there while it’s
preheating. When it’s done, bake a nine-inch pie crust for nine to eleven
minutes until it’s lightly browned. While it’s cooking, cut two cups of
broccoli florets into small pieces and sauté a medium onion until it’s
translucent. Place the onion, broccoli and 6 ounces of white cheddar cheese in
the bottom of the crust. (I can’t always find white cheddar, so I use what’s on
hand.)
In a separate bowl, whisk together
three large eggs and two egg white, one cup of half and half and ½ teaspoon of
salt and ¼ teaspoon of pepper. Pour the mixture over the broccoli and cheese.
Bake for 35 to 40 minutes or until a knife inserted into the center comes out
clean. Wait fifteen minutes before eating.
That’s it! Easy
Peasy. My daughter divides the pie into four and eats it over the course of two
days.
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Thanks, Dana, for joining us today. Congratulations on your new release!
