As a Multiple Sclerosis patient, it has become necessary for me to reinvent myself. I have ... and continue to ... refuse to lie down and die, or in this case, follow the normally prescribed drugs and treatments that do nothing to defeat my disease. I am not only surviving by pursuing alternatives, I am thriving. I do the things specialists told me I would never be able to do. I walk and hope to one day even run regularly. I retain my cognitive and creative abilities for the pleasure of my readers. Although you may never see me on my daily walk, you are welcome to read my novel(s) and in doing so, come to ask yourself, "How can the 'out of the box' protocol she has followed, help my loved one with an autoimmune disease like Multiple Sclerosis?"


QUICHE'

2 pie shells (unbaked)
20 oz. brocolli (or spinach, steamed)
8 slices bacon (fried crisp)
1/4 cup onion (finely chopped and browned in bacon grease)
1 - 8 oz. pkg. cream cheese (room temperature)
2 cups half and half
7 eggs
2 cups cheese (Feta, grated Mozerrella, Cheddar, Swiss or any combo you like)

Line pie pans with shells and flute the edges, set aside. Steam vegetable, if fresh, cut to small bite size pieces, drain. Fry bacon and onions, drain on paper toweling. Break up bacon into small pieces when cooled. In a mixing bowl, with hand mixer beat cream cheese and eggs, add half and half and onions. Divide vegetable evenly between pie shells, sprinkle with bacon, using all. Divide cheeses evenly between the two pies and carefully pour egg mixture over, using all (if fits). May be topped with cheese as desired.
Bake at 350 for 40 minutes. (Knife test doesn't work here due to cheeses.
Let cool 20 - 30 minutes before cutting. Maybe served warm or chilled.
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