Today is the first Thursday after Trinity Sunday, sixty days beyond Easter. Within the Catholic Church, today is the Feast of Corpus Christi. This day solemnly commemorates the institution of the Holy Eucharist. Among Roman Catholics, Anglican and Western Orthodox faiths, it is the celebration of the physical presence of the Body and Blood, Soul and Divinity of Jesus Christ in the elements of the Eucharist.
For many of the faithful, the Feast of Corpus Christi is an acknowledgement of the Real Presence of Christ. This realization is denied within Protestant faiths who do not believe in the miracle of the Mass. The feast was established to give the faithful a feast focused solely on the Holy Eucharist. In Rome, as well as many parishes throughout the world, a celebration of the Holy Mass is followed with a procession of the Blessed Sacrament. In some parts of the world, Corpus Christi is a public holiday much like the celebration of Christmas and Easter. As a Catholic, I believe that the Communion Host and Wine are miraculously transformed into the body and blood of Christ. I acknowledge the Real Presence of Christ at Communion. The celebration of the Feast of Corpus Christi was suppressed during the Reformation in Protestant churches. The presents of Christ is seen as symbolic. As a result, most Protestants do not recognize nor celebrate the day. In days of old, the streets and doorways of villages were once decorated with flowers and leaves. While this is no longer a common practice, in some communities the tradition is still followed.
While the procession dates back to the 14th Century, there was a time during the Church when the procession in Rome did not take place, although it was observed elsewhere in the world. One of those places that continued to observe the procession was Poland. When Karol Wojtyla became Pope John Paul II, he restored the Corpus Christi procession to the streets of Rome. It continues today with Pope Francis.
On the secular horizon, today is National Egg Day. It seems somehow fitting since the Egg is a symbol of life and so often associated with Easter Traditions.
Today we are encouraged to embrace all the goodness that is an egg. It is the symbol of life on so many levels. Eggs are delicious and oh so good for you. When I think celebrations revolving around eggs, Omelettes are the first dish that come to mind. But we did that last year for Egg Day. I supposed we could have done it again, since today is also Repeat Day. However; another great way to celebrate Egg Day is by making a Quiche. And not just your run of the mill, bacon and cheesy Quiche. Nope, this Quiche is packed with spicy heat. Enjoy!
Spicy Chorizo Quiche Cups
1 (2 disk) box Refrigerated Pie Crust
1/2 cup Jalapeño Peppers
1/2 lb bulk Chorizo Sausage
1/2 cup shredded Mild Cheddar Cheese
1/2 cup shredded Mexican Cheese Blend
6 tablespoons Thick Style Salsa
Cilantro for garnish
Remove pie crust from the refrigerator. Remove rolls from the box, trim ends of wrap and set aside for the dough to soften.
Stem Jalapeño Peppers, remove seeds for less heat or leave as desired. Dice peppers, set aside.
Heat oven to 425-degrees. In skillet over medium heat, cook chorizo, stirring frequently, until browned and no longer pink; drain well. Set aside to cool.
In medium bowl, mix both cheeses and Jalapeño Peppers. Stir in cooled cooked sausage. Set aside.
In another medium bowl, beat eggs thoroughly with fork. Stir in salsa.
Remove pie crusts from pouches; place flat on work surface. With rolling pin, roll each crust into 12-inch round. With 3-1/2-inch round cutter, cut 22 rounds from crusts, rerolling scraps as necessary. Press each round into ungreased muffin cup.
Spoon 1 heaping tablespoon cheese mixture into each crust-lined cup. Top each with about 1 tablespoon egg mixture; divide any remaining egg mixture between cups.
Bake 14 to 18 minutes or until filling is set. While the quiche bakes, shred cilantro leaves for garnish and set aside.
Let quiche cool in the tins on a cooling rack for 5 minutes. Transfer quiche to a serving platter and garnish with cilantro just before serving.