Busy Mom, Busy Life, and Saving Time in the Kitchen.

You may have noticed that lately, I haven’t been as present or posting as often.

First, I’m sorry.

Second… you know how you get to that point where it seems like your plan is working… and then life throws you a curve ball?

We’ve been tossed several curve balls so far in 2017.

Our youngest  – who’s never been sick a day in his life – has been in the hospital not once, but three times. It’s all good now, but it’s been a wild ride. Parenting is not for the faint of heart.

My freelance work has picked up – a lot. I mean, yes, hooray… but it’s another thing to juggle.

Oh, and, we’re moving. Uh-huh. Six more sleeps in this apartment, and then we’ll be in a new place with a kid-filled neighborhood, another 25% larger place (and better rent), neighborhood pool and workout facilities…

And, oh yeah, Sunday is Easter and we’re going to a potluck breakfast. Because, you know, it’s a great time to prepare a meal to carry somewhere LOL.

I know things will settle down, but in the meantime, it’s a little crazy.

Here’s what I plan to take to the brunch: Sorry, no pics, I won’t make it until Sunday morning. I’ll share a pic then on Instagram, okay?

Crustless quiche:

  • 4 ounces of bacon (leave it out if you want, or substitute soy bacon bits), browned and diced
  • 4 cups chopped broccoli. If frozen, use thawed. I’m using freeze-dried, and I will rehydrate it because I like the results better. Rehydrating really isn’t necessary, though.
  • 4 cups chopped cauliflower (I’ll use frozen and thawed)
  • 3 cups shredded cheddar
  • 1 cup chopped onion
  • 1 cup rice flour
  • 2 cups milk (dairy or nut, just use unsweetened and preferably no vanilla)
  • 1 tsp. salt
  • 1/2 tsp. white pepper (my husband doesn’t like black pepper, but you can use that) 
  • 4 eggs

Spray the pan with non-stick spray. Evenly sprinkle across the bottom of the pan bacon, broccoli, cauliflower, onion, and top with cheese. In a blender, combine rice flour, milk, salt, pepper, and eggs. Pour gently over veggies and cheese (I hate it when the “tide” of the eggs moves the good stuff around and it’s not evenly distributed.)

Bake at 400 degrees. Begin checking for doneness around the 50-minute mark.

And here’s what I’ll be using for pans. Because #holiday and #moving, let’s make something easy.

I received these pans from #GreenDirect at no cost for testing and review purposes. Any opinion expressed is mine alone.