There has been a long tradition which sees the mission of the Church primarily as obedience to a command. It has been customary to speak of 'the missionary mandate.' This way of putting the matter is certainly not without justification, and yet it seems to me that it misses the point. It tends to make mission a burden rather than a joy, to make it part of the law rather than part of the gospel. If one looks at the New Testament evidence one gets another impression. Mission begins with a kind of explosion of joy. The news that the rejected and crucified Jesus is alive is something that cannot possibly be suppressed. It must be told. Who could be silent about such a fact? The mission of the Church in the pages of the New Testament is more like the fallout from a vast explosion, a radioactive fallout which is not lethal but life-giving.

Leslie Newbigin

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	Canadian	Light meals, Eggs	6	Servings

INGREDIENTS

1	cn	Refrigerated pizza crust; 10-ounce can
		Cooking spray
10	oz	Frozen chopped spinach; thawed, drained and squeezed dry
1/4	c	Low-fat sour cream
2	tb	Minced shallots
1	c	Evaporated skim milk
1/4	ts	Salt
1/8	ts	Pepper
2	lg	Egg whites
1	lg	Egg
3/4	c	Caramelized onions; about 3 cups uncooked
1/3	c	Chopped canadian bacon
1/4	c	Shredded reduced-fat monterey jack cheese

INSTRUCTIONS

1. Preheat oven to 350°.
2. Shape the dough into a 4-inch circle; cover and let stand for 5 minutes.
Roll the dough into an 11-inch circle on a lightly floured surface. Fit the
dough into a 3-inch pie plate coated with cooking spray, and flute.
3. Combine the spinach, sour cream, and shallots in a small bowl. Combine
the evaporated milk, salt, pepper, egg whites, and egg in a medium bowl,
and stir well with a whisk. Stir 1/3 cup milk mixture into spinach mixture.
Spoon the spinach mixture into bottom of prepared crust. Add Caramelized
Onions, and top with bacon and cheese. Pour the remaining milk mixture over
cheese. Place pie plate on a baking sheet, and bake at 350°F for 45 minutes
or until set. Let quiche stand 10 minutes.
Yield: 6 servings (serving size: 1 wedge).
Calories 261 (22% from fat); fat 6.3g (sat 2.3g, mono 2.1g, poly 0.9g);
protein 12.6g; carbohydrate 35g; fiber 2.7g; cholesterol 50mg; iron 1.5mg;
sodium 607mg; calcium 244mg.
WW-5 points.
Busted by Gail Shermeyer <4paws@netrax.net>
Recipe by: Cooking Light Magazine, April 1998
Posted to MC-Recipe Digest by Gail Shermeyer <4paws@netrax.net> on Apr 18,
1998

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