Setting myself up to be well fed when I get old! Now that my oldest is 13, I think it’s important to start teaching her some grown up tasks, and that includes fixing a meal for the family every weekend. Adriana chose breakfast, thinking that would be easiest.

We looked online at some recipes and videos and she chose to make quiche (YES!!!) So we found a video on allrecipes.com (recipe to follow!) and went to the store last night to make sure we had all the ingredients. I made her look at the list and do the shopping, and ensure we had all the ingredients.

Setting myself up to be well fed when I get old! Now that my oldest is 13, I think it’s important to start teaching her some grown up tasks, and that includes fixing a meal for the family every weekend. Adriana chose breakfast, thinking that would be easiest.

Since this was a somewhat complicated recipe for a first-timer, I certainly stood by her side and acted as her “sous chef”. All the little sisters watched Adriana kick a$$ in the kitchen. The twins lingered around and Parker and Piper were in charge of setting the table. And best of all, DADDY was in charge of cleaning the kitchen afterward!

I quickly threw together a yogurt parfait (that is also VERY breastfeeding friendly) as a side to the quiche. This recipe made two whole pies, so we’ll pop the second in the freezer and have for a later date.

So many different levels of lessons being learned and fun memories being created too!

What tasks do you give your kids, older or younger, to encourage independence and responsibility?

CLARK’S QUICHE RECIPE:

Ingredients

  • 1/2 pound thick sliced bacon
  • 1 (10 ounce) package frozen chopped spinach, thawed
  • 1 (8 ounce) container sour cream
  • salt and pepper to taste
  • 2 (9 inch) unbaked pie crusts
  • 2 tablespoons olive oil
  • 1 onion, finely diced
  • 1/2 pound fresh mushrooms, finely diced
  • 2 cups finely diced smoked ham
  • 8 ounces Monterey Jack cheese, shredded
  • 8 ounces Cheddar cheese, shredded
  • 4 ounces Parmesan cheese, grated
  • 8 eggs
  • 1 1/2 cups half-and-half cream
  • 1 tablespoon dried parsley
  • salt and pepper to taste

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside. Cook spinach according to package instructions. Allow to cool, then squeeze dry.
  2. Heat olive oil in skillet over medium heat. Saute onions until soft and translucent. Stir in mushrooms, and cook for 2 minutes, or until soft. Stir in ham and cooked bacon. Remove from heat.
  3. In a large bowl, combine spinach, sour cream, salt and pepper. Divide, and spread into pie crusts. Layer with bacon mixture. Mix together Monterey Jack, Cheddar and Parmesan, and sprinkle over pies. Whisk together eggs, half-and-half and parsley. Season with salt and pepper, and pour over pies.
  4. Place pies on baking sheet, and bake on middle shelf in preheated oven for 40 minutes. The top will be puffed and golden brown. Remove from oven, and let stand for 5 to 10 minutes.