Monday, February 11, 2013

Lunch-time "go-to"

I've been making variations on this quiche recipe fairly frequently around here. It's a good way to get in the three food groups I have remaining to select from, it refrigerates well, lasts for several meals and is a big hit with my young'un. Today's version used whole wheat pie crust, ham, chives, spinach, organic eggs, organic soy milk, salt and pepper. As expected, it was a success!



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