My apologies to sausage and spinach-the mighty mushroom stole your spot in my breakfast quiche this morning. I have come to the realization that I need to be eating MORE VEGETABLES and LESS CHEESE (did I really just type that). It seems that my love of ‘all things dairy’ is the reason I am feeling a tad bit fluffy. Today is the day-no better time to start than right now soooooo-that is why I chose to prepare a mushroom quiche for breakfast. That plan was going really well until ‘out of habit’ I added what?….cheese. That is not exactly getting off to a great start but I do still have a small arsenal of cheese in the frig that I don’t want to go to waste. Note to self—-Small Doses—-Less Is More. I have personal ‘goal cards’ that I use every day to record my water intake, meals and activity (keeps me in check). Looking back the water intake is suffering as well. Dang! Self-intervention seems to be in my future.
To explain my ‘goal cards’:
- Creative Activity (this one is very important to me)
I intend on getting outside and working in the garden, trimming some more trees and possibly getting on the mower. It will be the first time mowing since I replaced the mandrel (thing that turns the blade) on the mower deck. Hope it holds-fingers crossed (double). This calls for an energy drink (I know, I know-also bad but it has vitamins in it):)
This morning I made a small mushroom quiche (enough for two servings). I love the simplicity of making these for breakfast. When I got my first apartment this was one of the first things I wanted to cook. The word ‘quiche’ had always been intriguing, I had never eaten one and I don’t remember anyone in my family making them. Thinking back it seems that I thought quiche was something only the affluent were served at brunch gatherings. When I found out that it was basically just an ‘egg pie’ I remember giggling to myself (not in a snooty way). My first attempt was a success and I have been making them ever since-never the same way.
- 1 cup low fat cottage cheese
- 2 Tablespoons Parmesan cheese
- 1/4 cup roasted red peppers
- 1 Tablespoon olive oil
- 1 Tablespoon garlic, minced
- 1 teaspoon fresh basil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- cooking spray
Preheat oven to 400 degrees F. Spray dish with cooking spray. Thinly slice the mushrooms and layer in dish. In separate bowl whisk the egg, milk, green onion, cheese and spices. Pour over the mushrooms. Bake for 15-20 minutes or until middle of quiche is set. Cook bacon and crumble over top.
Enjoy our day!