When I went in for my doctor’s appointment after radiation was over, I wanted to bring a quiche for the office staff there. I think that sometimes, the doctors get all the credit but, really it is a team effort. The support staff handle insurance, scheduling, your vitals, appointments, and may be more accessible than the doctors whose time can be limited. Most importantly, they are the gate keepers to your doctor.
The first call I got after I was diagnosed came from T. who handles the insurance side of things. She inquired how I was doing and it surprised me that her tone was empathetic because this was not what I had been used to. She let me know that if I had any questions that I could call her even if it wasn’t about insurance. What a difference it makes when you deal with staff who can show their humanity!
Just to give you an idea of how important this is, I had to make an appointment at another office to get a blood draw for a genetic test: I call it the Angelina Jolie test because she found out she had genes that could likely lead to cancer hence her double mastectomy. When I arrived, the receptionist told me the person who did the blood draw had called in sick and that I could come in the next day. Couldn’t they have called me before I drove 30 minutes for nothing?
As a business coach, I often see organizations trying to trim costs via their support staff. My experience is what can happen when offices are under staffed or have poorly trained people on the frontline. The support staff can also give an indication of what the leadership is like because the staff is a reflection on the leadership that is being provided or not.
Thank goodness, my breast surgeon’s office was exemplary. The day after I dropped off the quiche, I got a call from T. thanking me for the quiche. She let me know that my dish made their day and people really liked how light it was. She then asked me for the recipe! That call and her appreciation really made me feel warm and happy inside, hence the name. On my next visit, I’ll be bringing Kale Chips for them:)
Two 9″ prepared crusts, whole wheat or gluten-free
5.5 oz of raw goat crumbled feta cheese
8 oz of raw shredded goat cheddar
1/2 cup of chopped asparagus about 1/2″ in size
1/2 cup of chopped broccoli about 1/2″ in size
2 medium organic yellow onions,* finely chopped
2 tbs of butter
8 organic eggs
2 cups of almond milk
3-4 cloves of garlic minced with a garlic press
Set the oven for 375 degrees. Beat the eggs and almond milk and add salt to taste–about half a teaspoon or so. Set aside.
Melt the butter in a medium pan and add the garlic over medium heat. Stir fry until pungent. Add the onions. *I use a food processor to minimize my having to handle the onions and less tears! When the onions soften, about 5-8 minutes, add in the broccoli and asparagus. Stir until the broccoli turns that pretty bright green color–I.e. don’t over cook. Add the feta and half a cup of the cheddar. Stir for a couple of minutes until the cheese melts.
Spoon about half the sauce filling into each pie crust. Pour the egg and milk until the liquid reaches just to the very bottom of the lip of the crust. Use a wood spoon or spatula to mix the filling and egg mixture so it is distributed evenly.
Bake in the oven for 15-20 minutes. By this time the top of the quiche will be slightly firm and no longer liquid. This makes it easier to pull out the quiche to avoid spillage. Sprinkle the remaining shredded cheddar on top of both pies evenly. Bake for another 35-40 minutes or until the top starts to brown a little.
Set aside for 5-10 minutes before serving.