It warms my heart that Thatbaby is still friends with his daycare friends. His core group is completely separated now. They all go to different schools. And yet, there is still such joy when we get together. And in October we get together a lot, because of all the birthdays.
Little Parrot's birthday party was held at a park near our old place. A park Thatbaby was all too familiar with. But it's been long enough since we've been there that now he's able to maneuver more of the equipment by himself. Or with a friend
Thatbaby's favorite part of any birthday party is the cake. And he wasn't disappointed at Little Parrot's birthday. They played, they ate, and he fell right asleep on the way home.
This isn't cake, but it's close - we've taken to calling quiche "egg pie" in our house, and pie is cake-like, right? Okay, I know, I'm not kidding anyone. A savory egg pie is probably as far from cake as one can get. But for some reason, having a pie crust makes me feel like this meal is dinner and dessert. It's a takeoff of my favorite Greek omelet - with spinach and feta. I like to include Swiss cheese in my omelet to serve as a counterbalance to the salty feta, so Swiss cheese got thrown in here too.
3/4 cup milk
1 Tbsp chopped fresh parsley
1 tsp minced garlic
1/2 tsp salt
1/2 tsp ground black pepper
1/8 tsp ground nutmeg
1 bunch fresh spinach
8 oz sliced mushrooms
1/2 onion, sliced
1/4 cup crumbled feta cheese
1/2 cup shredded Swiss cheese
- Preheat oven to 400. Press pie crust into a 9-inch pie dish.
- Whisk the eggs, milk, parsley, garlic, salt, pepper, and nutmeg in a bowl.
- Combine spinach, mushrooms, onion, and feta in a separate bowl.
- Spread spinach mushroom mixture in the prepared pie dish.
- Top with half of the Swiss cheese.
- Pour the egg mixture over the filling.
- Top with remaining cheese and bake for 45 to 50 minutes