3/14/2020 Pi Day Coronavirus Edition

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 up. Part for this quiche and the rest for a potato and ham soup this week. Once the onions were out of oven and slightly caramelized and cooled enough to handle they were tossed with ham and cheese then spread in pie plate.

6 eggs mixed with a large splash of half and half with salt and pepper were whizzed up in the smoothie blender and poured on the ingredients in the pie shell. The whole thing was placed on a baking sheet and put in the oven on convection bake at 300 degrees for about 20-25 minutes until the eggs were set in the middle and the top was nicely browned.

 Tossed salad was served alongside made from leftover salad from 2 nights ago and rest of left over pea pods tossed with balsamic vinegar and olive oil. 

While the quiche baked I prepped a rutabaga that was "on the edge" by trimming away the bad spots and cubing the remainder. Since I had the oven on I decided to roast these with, you guessed it, olive oil, salt and pepper.  (On bottom rack of oven under quiche, 2 photos above). Once out of the oven and cooked I put them in fridge container to await ham and potato soup night. Rutabaga has a nutty sweet flavor that will compliment the smoky ham in the soup. 

  That is all from 3/14/20. How is your quarantine going? What are you doing to keep yourself busy?