Quarantine Cooking: “Julia Child” Quiche

Over the past 6 years, my life has become a whirlwind of homeschooling. All other personal pursuits (ahem, blogging) have been swallowed up. Probably not the best self care on my part to have allowed such a thing to happen, but c’est la vie! My kids are 11 and 13 now and through this whole COVID19 quarantine, we’ve suddenly gained a lot of time. It seems odd. Life in general hasn’t changed much because of stay-at-home orders in our state. My husband has worked from home for the past 5 years, and homeschooling has marched on virtually unchanged, but suddenly all our extra-curricular activities POOF were gone. Result? More time for cooking. Seemingly that’s all I do these days. Maybe you are having that same experience? Anyway, in the spirit of trying new things, I’ve made a few videos that I’ll be posting here. They are shot on my phone with my husband/kids recording. We’re very professional round these parts. Hope you enjoy!

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This first video was requested by my darling sister, a public school teacher (shout-out to all the teachers working countless hours from home to give students in isolation a great educational experience still). She happens to live by herself, which, coupled with the incredible pressures of her job suddenly being at home, means she is the most deserving person I know to get some entertainment into her quarantine days. Don’t worry – all my videos will not be in this ridiculous format. Also, I absolutely ADORE Julia Child, so this is meant in the most flattering way possible.

Quiche is a great way to use up ingredients hanging around your fridge. Feel free to substitute in whatever you have. Any kind of cheese, veggie or meat. Quiches are very forgiving.

Quiche a-la-Tonya
1 Pie Crust (store bought or homemade)
1-2 Tbs olive oil, butter or bacon drippings
about 3 cups total of any kind of combination of veggie you’d like, chopped into small dice this could include:
onion
bell pepper
mushrooms
broccoli
cauliflower
zucchini
spinach
anything you have in your fridge will be delicious — use what you love!
1 cup meat of choice, chopped/diced:
leftover ham
taco meat
breakfast sausage
cooked chicken
bacon
again, anything you have that you like will probably be delicious
1 tsp salt and pepper
8-10 Slices Canadian Bacon, chopped (can be left out if making it vegetarian)
5 Eggs
1 cup milk
1 tsp dijon mustard
1 Cup Shredded Cheddar Cheese

  • Preheat oven to 375. Unroll Pie crust and line a deep dish pie dish with crust and cover the bottom with half the cheese, enough to cover the bottom.
  • If using bacon, dice it and saute in a skillet until crisp. Remove bacon and fat drippings. Wipe pan with a paper towel. Add 1-2 Tbs bacon fat back to hot pan. If using butter or oil, just add that to the pan and bring up to medium high heat.
    Saute the veggies for 3-5 minutes, season with salt and pepper. Remove from heat mix with your meat and spread over your crust on top of the cheese. Sprinkle bacon (if using) over your veggie mixutre.
  • In another bowl whisk together the eggs, milk and dijon then pour into pie.
  • Sprinkle with more cheese.
  • Place on top of a baking sheet (if you’re worried about it spilling over) and bake for 35-45 minutes, until eggs mixture is puffed and firm and crust is golden. Allow to cool for 10 minutes before serving.

Comments

  1. Lynda Leonard says:

    Where is the recipe I just see a video.

    • I’ll get the recipe included — although, it’s not really a recipe because the whole point is to use up whatever is in your fridge. But I’ll put up a skeleton adaptable recipe for you.

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