Life has been so busy around here!  We have had screaming babies, sick babies, spring break, birthdays, trips to Mississippi, and more!

I’ll keep from posting the sick pics, but I need to post about all the other things!  All of these pictures are all from my phone, so the quality is marginal at best.

My mom’s birthday was last week and Lilly Katherine made her a cake.  Well, I made the cake, and LK decorated it with very little assistance.

My mom’s favorite color is yellow and she loves yellow roses, so we made her a mini yellow rose cake.

She received yellow roses from a friend and they looked great together.

Lilly Katherine was so excited to give Mimi the cake she made for her.  She also made this special hair bow for her. :)  LK has such a sweet, giving heart.

Yesterday my sister and her maniacs came over.  Her sister-in-law, Anne (aka Aunt Sugar), made these precious dresses for Georgia and Laurabeth.  I’ll have to get details and show you how.  They are so cute.  Aren’t these little cousins growing so fast?!?!

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I haven’t posted a recipe in FOREVER!  This is my new addiction!

My precious friend Andria brought us this delicious quiche after Georgia was born, and I have CRAVED it ever since.  I have already made it twice and I just had to share the recipe.  It’s packed full of colorful nutritious veggies, and I eat it for breakfast, lunch, and dinner!

Veggie Quiche Recipe

You will need:

Refrigerated Pie Crust (or make your own if you are ambitious!), Carrots, Zucchini, Bell Pepper, Mushrooms, Fresh Spinach, Grape Tomatoes, Eggs, Havarti Dill Cheese or Swiss Cheese, Milk, Italian Seasoning, Salt and Pepper, Butter

You will NOT need the cute little feet that insisted on kicking up as I as trying to snap this photo.

Unroll your fancy pie crust into a pie plate.  Pinch the edges and poke the bottom a few times with a fork.  Bake for 6 minutes on 375°.  Remove the pie crust from the oven and let it cool.

Meanwhile, shred the carrots, zucchini (or yellow squash if you prefer), bell pepper (red or yellow…or do as I did and use both!)

Roughly chop the grape tomatoes, mushrooms, and spinach.

Melt the butter in a large skillet and add the carrots, zucchini, bell pepper, and mushrooms.  Cook them on medium-high heat until vegetables are tender crisp, stirring often.  Add the tomatoes and spinach and stir to combine.  Remove from heat.

Shred your cheese.  By the way, I have made it with Havarti Dill and also Swiss.  Use whatever your little heart desires.  If you use Swiss, add about a 1/4 tsp of dill to give it an added pop of flavor.

Whisk together the milk, eggs, Italian seasoning, salt and pepper.  Add the egg mixture and cheese to the veggies.  Mix well.

Pour the egg mixture into your cooled pie crust.

Bake on 375° for about 40 minutes or until it’s set.  Let it rest 10 minutes before cutting.  Crust will brown unless you take the time to put foil on it or have one of those fancy crust rings.  I did not.  I do not.  I do not mind brown crust.  I do not like green eggs and ham.  I think the sleep deprivation is getting to me.

This is the lovely veggie quiche!  Doesn’t that look DELICIOUS?!?!  I might have to make it again tonight!

Recipe for Veggie Quiche

Ingredients:

• 1 Refrigerated Pie Crust (or make your own)
• 2 Carrots
• 1 Zucchini or Yellow Squash
• 1/2 Bell Pepper (Yellow or Red)
• 3/4 Cup Mushrooms
• 1/2 Cup Grape Tomatoes
• 1 Cup Fresh Spinach
• 1 Tbsp Butter
• 5 Eggs
• 1 Cup Milk
• 1 Cup (4 oz) Swiss Cheese or Havarti Dill
• 1 tsp Italian Seasoning
• 1 tsp Salt
• 1/2 tsp Pepper

Unroll the pie crust and place it in a pie plate.  Pinch the edges and prick with a fork.  Bake at 375° for 6 minutes.  Remove and let cool.

Meanwhile, shred or chop the carrots, zucchini, bell pepper, mushrooms, tomatoes, and spinach.  In a large skillet, melt butter and saute the carrots, zucchini, bell pepper, and mushrooms until tender…about 8 minutes.  Add the tomatoes and spinach.  Stir to combine and remove from heat.

Whisk together the milk, eggs, Italian seasoning, salt, and pepper.  Grate the cheese.  Add the egg mixture and the cheese to the vegetables.  Stir well.

Pour into cooled pie crust and bake at 375° for 40 minutes or until set.  Let it stand 10 minutes before serving.

Enjoy!

-kate

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