I’m a “hoarder” by nature (but I prefer “prudent planner”) and I do have a comfort zone that consists of having a stock of stuff I use regularly and often, which has nothing to do with the present “lockdown” situation. But I may have overdone it with too many fresh products (becoming less fresh over time) like all the fruits and vegetables, that I haven’t used up as quickly as I thought I would, despite all the organized meal-planning. It’s time to use them up ! QUICHES.
Just to give you all an example of my shopping habits : I don’t buy foods and non-foods at the same time. I would usually go to outdoor market, right outside my door, twice a week, for fruits and vegetables and herbs and meats and cheeses, but to the supermarket, maybe only twice a month, for milk, coffee, a few canned goods, flour, sugar, snacks, beer and wine. And when it comes to cleaning products (of which I’ll soon be making my own homemade versions) and other stuff like toilet paper, I usually buy loads of that only twice a year, when it’s on special. We’re talking like 60 rolls of double-sized toilet paper on one shopping trip and that was last January ! And I’ll probably only go back for that stuff in July. Yeah, a bit weird, I admit.
Things have changed. There are less futile, exhibitionist, luxury shared moments and products on the social networks and more gardening and cooking and general home improvement and reorganizing. And I mean from everyone, whether political, entertainment or sports-related celebrities, to the average person. People today, despite the dire situation, have rediscovered that they can stay in or around their neighborhoods and keep busy and perhaps even experience the pleasure of a slower-paced life. Of course, at some point we’ll all have to back to work (physically) but until then, let’s take the time to make our home-living more pleasant.
Back to the QUICHES.
I’m trying not to use up everything I have, just a little bit of this and that, just in case I run out, except for what needs to be cooked now. I’ve got veggies, I’ve got cheeses, I’ve got a few eggs and I’ve got milk, so it’ll be a crustless version (because I’m saving my flours for other stuff like bread and cakes). The quiche mixture will be 1/3 roasted vegetables, 1/3 eggs and cheeses and 1/3 béchamel sauce (made with milk and the leftover vegetable cuttings and peels) to bring it all together. All you need is a cupcake tin or silicone mold to make these individual quiches and you’re set.
It's easy, it uses up extras, there’s no waste and it’s a real meal … :)