The first few weeks of the COVID-19 crisis was really impacting my mental health. I was having nightmares about my loved ones getting sick, I was mourning the loss of what I used to know as normal, and I was almost completely immersed in the news. It was just so negative, and what I was missing was some semblance of positivity.
I turned to gratitude journaling (counting my blessings), and I realized that one of the things that helps me during a tragedy is to somehow help. When Hurricane Katrina hit, I volunteered on my college campus. I was at LSU at the time, and the campus turned into a hub for buses full of people after the storm passed. Emotions were high, but small things like an open ear and a hot meal went a long way.
However, how was I able to help for this? In a tragedy where you can’t be near others, this was a tough one. I thought long and hard about it, until I saw on Facebook that there was a need for fabric masks in the local hospitals.
It wasn’t much, but I took out my sewing machine & sewed up 50 masks for a local hospital. It was comforting to know that I was somehow able to help in this crisis – even if it was something as minuscule as fabric masks.
When it comes to finding comfort, I have also found it in the kitchen. I admit that I was not much of a cook during the week – my commute is about an hour each way, so by the time I got home, it was pretty darn late. It has been really nice to be back in the kitchen almost every night, and one of my favorite meals is BRINNER (breakfast for dinner, of course).
These individual quiches are an easy option for brinner, breakfast – whatever you want! This makes 9 quiches too, so if you are looking to make breakfasts ahead of time, these freeze really well!
Bacon, Egg & Cheese Quiche
Source: an original
- 5 large eggs
- 1/4 tsp. dried thyme
- 1 tsp. onion salt
- 1 tsp. cajun seasoning
- 1 cup heavy cream
- 4 slices cooked bacon, diced
- 1/2 cup shredded cheddar cheese
- cooking spray
- 1 frozen puff pastry sheet, thawed
- Preheat the oven to 400 degrees with the rack in the center position, and spray the inside of a muffin tin with cooking spray.
- In a medium sized bowl, whisk the eggs, dried thyme, onion salt, cajun seasoning, and heavy cream together until the ingredients are well-mixed. Add the bacon and cheese to the egg/cream mixture, and mix well. Set aside.
- Prepare the puff pastry sheet by rolling it into a 12×12 inch square. Cut the puff pastry into 9 equal squares.
- Place each square into the inside of a muffin tin, being sure to leave a little piece of each corner hanging over the edge. Pour 1/4 cup of the egg/bacon/cheese mixture into each puff pastry-lined muffin well.
- Bake the individual quiches for 20-25 minutes, until the quiches are golden brown.
Check out what other bloggers are sharing during Brunch Week this week:
Bread, Grains, and Cereal Recipes
- French Toast Casserole by Making Miracles
Fruit and Veggie Recipes
- Caramelized Grapefruit with candied mint by Happily Curated Chaos
Meat, Poultry, and Fish Recipes
- Southern Brunch Board by Love & Confections