vegetable quiche & what it means to have a servant’s heart

Hi there & welcome back. 🙂

Today I want to share my recipe for roasted vegetable quiche, but first I’d like to talk about what it means to have a servant’s heart.

Galatians 5:13 says:
For you were called to freedom, brothers. Only do not use your freedom as an opportunity for the flesh, but through love serve one another.

What does this mean to you? To me this means, we should not take advantage of our freedom which Jesus gave us, but use it to serve one another in love, put others before ourselves, walk in Jesus’ image, & share the gospel of Jesus Christ our Lord & Savior. If someone needs the clothes off of my back I will give it to them unconditionally, if someone needs the last penny in my pocket it is their’s no strings attached – but maybe some lint on it. 😉

Mark 10:43-45 says:
But it shall not be so among you. But whoever would be great among you must be your servant, and whoever would be first among you must be slave of all. For even the Son of Man came not to be served but to serve, and to give his life as a ransom for many.

All of us were put on this earth to serve one another, & our Lord. We are all servants of the Lord, & through us he loves & serves others.

Now, it’s time for some roasted vegetable quiche! 😛

Roasted Veggie Quiche
Yield 1 super yummy quiche

Here’s what you’ll need:

1 large sweet potato for crust, scrubbed & sliced thin
EVOO sprayer
1/2 c grape tomatoes, sliced lengthwise
1 c kale, washed & stemmed, torn into bite size pieces
1 c arugula, washed & torn into bite size pieces
1/2 leek whites, chopped
1/2 c red onion, chopped
4 eggs, whisked
1/2 c pepperjack grated
1/2 cup mozzarella

Mise en place 🙂 – French for “in place” or “everything in place”.

Preheat oven to 400F.

Chop veggies & arrange on a baking sheet sprayed with non-stick spray or lined with a silicone baking mat.

Roast the veggies for about 20 minutes, & set aside to partially cool. 🙂

While you wait for the roasted veggies to partially cool, grease your pie pan & layer the sliced sweet potatoes all pretty around the pan, forming a crust, & spray with EVOO.

Bake the sweet potato crust for about 20 minutes at 400F.

While you wait on the sweet potato crust, grab a mixing bowl, & whisk all the eggs together, added both cheeses about 1/2 cup at a time, & combine.

Then add your mostly cooled vegetables to your egg-cheese mixture, & stir to combine.

Now, your sweet potato crust should be finished. 🙂

Pour the egg-cheese-veggie mixture onto your baked sweet potato crust & even it out with a spatula.

Bake for about 20 minutes at 400F, until fluffy.

Bon apetit! 🙂

Here’s a recap:

Ingredients:
1 large sweet potato for crust, scrubbed & sliced thin
EVOO sprayer
1/2 c grape tomatoes, sliced lengthwise
1 c kale, washed & stemmed, torn into bite size pieces
1 c arugula, washed & torn into bite size pieces
1/2 leek whites, chopped
1/2 c red onion, chopped
4 eggs, whisked
1/2 c pepperjack grated
1/2 cup mozzarella

Preheat oven to 400F.

Chop veggies & arrange on a baking sheet sprayed with non-stick spray or lined with a silicone baking mat.

Roast the veggies for about 20 minutes, & set aside to partially cool. 🙂

While you wait for the roasted veggies to partially cool, grease your pie pan & layer the sliced sweet potatoes all pretty around the pan, forming a crust, & spray with EVOO.

Bake the sweet potato crust for about 20 minutes at 400F.

While you wait on the sweet potato crust, grab a mixing bowl, & whisk all the eggs together, added both cheeses about 1/2 cup at a time, & combine.

Then add your mostly cooled vegetables to your egg-cheese mixture, & stir to combine.

Now, your sweet potato crust should be finished. 🙂

Pour the egg-cheese-veggie mixture onto your baked sweet potato crust & even it out with a spatula.

Bake for about 20 minutes at 400F, until fluffy.

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