P'u Pondering

With a family full of nerds, we definitely celebrate Pi day (3.14) every year. This year was quiche and a dessert pie.  While the Mandarin, Cranberry, Pecan bread mixed the night before was baking I prepped some onions by tossing them in olive oil with fresh cracked black pepper, ground thyme, and cracked pink Himalayan sea salt. I spread them in a single layer on baking sheet and put in oven with bread.  Then I prebaked one pie crust (cheated with half off premade dough) by pricking bottom with fork, putting in parchment paper and pie chain (weights that keep bubbles from forming in crust)  My husband helped by prepping second crust uncooked in pie plate and brushing it with dijon mustard. What a flavor enhancer for our Roated onion, ham and Gruyere cheese quiche!   I shredded the cheese, while he dijoned the crust. The ham was leftover from Christmas chopped and put in freezer bags. This is the last bag that needs to be used...