A dear, sweet friend surprised me with this tea set, this past week, and it came on what would've been my late beloved's 70th birthday. Earlier that day, I attended a Mass in honor of my late husband, that my dear friend, Linda requested. I'm having my favorite crustless quiche, berries, and my bread that I've been making for the past 18 years, which is made from a starter that is from the Civil War.
On the lid of the teapot and the back of the teacup it says, "Delight yourself in the Lord". The tea set actually has an additional teacup with it. I'm thinking that the flowers are violets, which are my birth month flower.
Author: Kitty, but adapted from a recipe of Paula Deen
This is my favorite quiche, which is loaded with protein. I make it in a 9 x 13" baking dish and cut it into 24 pieces when cool. I freeze the pieces on parchment paper, and then place them into a freezer-proof container to have for several weeks.
1/2 pound of sausage (or use chopped ham)
chopped green pepper (however much you like)
chopped onion (however much you like)
2 cup sour cream (or plain Greek yogurt)
2 cups small curd cottage cheese
1 cup grated Parmesan cheese
1/2 cup all-purpose flour
1 teaspoon salt (I omit)
1/2 teaspoon freshly ground black pepper
4 cups grated cheddar cheese (I use a Mexican Blend)
Spray a9 x 13" baking dish with cooking spray.
Into a skillet, cook the sausage and the green pepper and onion, until the sausage is browned. Drain any fat, and put aside.
Combine the eggs, sour cream, cottage cheese, Parmesan, flour, salt and pepper, in a large bowl, and stir well to blend. Add the sausage mixture, and the cheddar and blend with a spoon until well mixed. Pour mixture into the prepared baking dish.
Bake until set, about 45 minutes. Remove the baking dish from the oven. It will be puffed up, but will fall slightly as it cools. Allow it to cool, then, refrigerate. Cut it into squares and serve.
You can add whatever seasonings that you like, such as Italian seasoning, any fresh herbs, like chives, rosemary, basil, etc.
I also cook a whole pound of sausage, and then freeze half of it for the next time.