Mom's Sauce Reviews

So, I'm sorry to say I have no picture of last night's meal, but only because we ate kind of differently for us as I was running out to work just as my husband came home with my daughter from dance class.

So, the sauce was really good.  I let it simmer for about 4 hours yesterday afternoon, and as I was busy, once in a while I would wait a bit too long to stir it, and it did catch on the bottom slightly.  But, it was still really good.  My kids say, "it was awesome" (but it is his favorite meal, and the first he had truly eaten in 3 days from being sick), and another who hates tomato sauce says "I tried it, it was really good".  Its a somewhat regular meal around here, but it will not appear monthly, unless i'm having a lasagna or meatballs craving.

Breakfast this morning got a bit overruled, but timing wise, that was okay.  Its another manic morning around here with another dance class, and another visit to the pediatrician's office.  So, we had Pillsbury cinnamon rolls. One of these days i'll make homemade, but it was definitely not the morning for that.  However, I am going to post my quiche recipe, though we're skipping that meal, and we'll probably cook the dutch apple pancakes for tomorrow instead of the breakfast burritos, but we'll work those in later this week.

So, now for the quiche recipe... once again, i'm not one to measure, but you can also add any ingredients that look good to you.  My kids will fight over what goes into it, so sometimes i'll do a half-and-half type of quiche.  My plan was just that...

Ham and Sausage Quiche:

I use a refrigerator pie crust, because its quicker if I'm making it in the morning.  They are also really good, so I don't find the need to make a homemade crust.

I will cook up the sausage in a pan to make sure its cooked through before adding it into a quiche.  The ham I just throw in since its precooked.  I use about 1/2 cup of each, in this case separated into each side of the pie pan.  I will then toss about 1 cup of cheese on top, sprinkled around(in this case mozzarella or mexican cheddar because that's just what I have on hand right now).  Then, I mix 8-10 large eggs and about 1/2 cup of either half and half or cream.  You can use less of the liquid and it makes it a bit richer.  Also, using cream with the eggs prevents it from turning green if you are making lots of scrambled eggs.  Pour the egg mixture over the filling and using your fingers, carefully mix it around a little bit, just to get some of the egg mixture under the filling.

Bake at 375 for 45 minutes or until set in the center and enjoy.  A quiche will generally serve my family for 2 breakfasts, depending on the morning.

Now, i'm off to bake those meatballs from yesterday and throw them in the crock pot for this evening, with some of last night's leftover sauce.

Bon Appettit!