On the Sixth Day of Christmas

My true love gave to me Six Geese-a-Laying. These geese are actively creating as in laying eggs and bringing forth life. The key to the six geese can be found in the book of Genesis. It is the creation of the universe, commanding everything into existence from the empty void of nothing in six days.

On the first day God created light and time. On the second day, He created the sky and separated the sky from the waters. On the third day He brought forth dry ground, the seas and plants. The fourth day gave us the heavens – the sun, moon, stars and planets. On the fifth day fish filled the seas and birds the skies. Finally, on the sixth day animals roamed the lands. It was then that the Lord breathed life into the human race not to rule over the earth but as loving stewards of all He had made.

The lesson here is that humankind is at the top of the Evolational Chain and as such have a duty to care for everything and everyone else on the planet. There is no room for greed or selfishness, anger or hate.

And now that we have all those eggs, let’s get to cooking. What could be better than a wonderful Quiche for brunch or even as a simple supper?

Mediterranean Quiche
1 refrigerated Pie Crust Dough
1/2 cup Red Onion
1/2 cup diced Ham
2 cups fresh Baby Spinach
1/2 cup Roasted Red Bell Pepper (from a jar)
4 oz crumbled Tomato-Basil Feta Cheese
6 Eggs
1/2 cup Half-and-Half
2 teaspoons Minced Garlic (from a jar)
1/2 teaspoon White Pepper
1/2 cup shredded Mozzarella Cheese

Heat oven to 375-degrees. Remove pie crust from package. Let come to room temperature as directed.

While the crust warms, prepare the ingredients. Finely dice the red onion and ham, set aside. Chop spinach and roasted bell pepper, set aside.

Roll out the crust, line a pie plate or tart pan with the dough.

Sprinkle feta cheese evenly in crust. Sprinkle onion and ham over cheese; top with spinach and bell pepper.

In a blender, beat eggs, half-and-half, garlic and pepper. Pour over ingredients in pie plate. Sprinkle with mozzarella cheese.

Bake 35 to 40 minutes or until set and knife inserted in center comes out clean. Let stand 10 minutes before serving.