I’ve decided to attempt a no grocery shop December. There are a few reasons for this. First, we’re traveling nearly every weekend of the month and grocery shopping for four days at a time is a massive pain. Secondly, the deep freezer needs to be defrosted, and doing some precleaning will make that easier. Thirdly, I no longer have a paying job, and I want to save the grocery budget for next month just in case I don’t figure out a viable income stream between now and then. So, I’m doing a lot of what can I make with what I’ve got on hand style cooking.
I’m not a particularly skilled domestic executive. One of my former students told me how she was able to make everything from scratch, and she always had two weeks worth of ingredients on hand. So that she could follow her meal plan as well as whatever whim or emergency food preparation came up (e.g., funeral casseroles, classroom parties with less than two weeks of lead, etc.). I’m pretty sure that I have three to four weeks worth of food in my house, it’s just preparing it in ways that are appetizing and not entirely devoid of nutritive benefit that is my challenge.
Tonight, I produced a result that is one of the hardest things for me to do as a cook. I prepared a meal that reminded me very strongly of some of the favorite meals my mother would make when I was growing up. In her case, it was a bacon and egg sandwich. In my case, it’s a swiss and bacon quiche.
Okay, clearly I have a lot to learn about plating and food photography. But it was delicious and evoked that sense of food made by mom.
I started with a Betty Crocker recipe, and then when I didn’t have all the ingredients on hand, made some substitutions.
Preheat oven to 425 degrees Fahrenheit.
Frozen pie crust from Aldi (don’t judge, I don’t have enough counter space to make rolled out dough products)
15 strips of precooked bacon
4 oz of grated swiss cheese
1/2 cup of diced onion
4 oz of half and half
1/2 cup brown mustard
salt to taste
pepper to taste
Whisk together eggs, half and half, mustard, salt, and pepper.
Put the crust in the pan. Spread onion over crust; sprinkle bacon crumbles over onion; sprinkle shredded cheese on top of bacon. Pour the egg mixture over. If you feel like it, you can use additional pieces of precooked bacon to decorate the top.
Put in oven and cook for 15 minutes. Reduce heat to 300 degrees Fahrenheit and cook for another 20-25 minutes. The filling should be slightly puffy when you take it out of the oven. Let rest, cut and serve.
I hope the next time I make this, I have some red bell pepper on hand. And I might sautee the onions before putting them in the crust. But it was entirely scrumptious as is. I hope you enjoy it as much as I did.