A little at a time.

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I made three more crusts.  They aren't difficult to make, but the processor I have just really isn't up to the task.  So after three, I give it a break.  After that, I started on sauteing the mushrooms.  It's not a huge job, but somewhat time and attention intensive.  You want, especially when they are going into something like a custard, to cook the water out of them.  Then an onion was diced and sauteed.  Yeah, I snagged a small portion of the mushrooms for a snack.  I thought about making bacon, but what I have is still good and there is plenty of it.  I might break it down a bit more, though. 

I need three more crusts, to allow me to make a pie, plus the four quiches.  I thought about making a few more crusts, for fruit pockets but I think I can just use the leftovers for those.  I have three types of fruit filling, in the can.  They aren't preferred, but with other limitations they will do.  Apple, blackberry, and cherry are available.  Since I wanted to make cherry pie, I think that is what I am going with.  But the can is rather large.  If there is too much for the pie, I would gladly make myself a fruit pie pocket or two.  If not, I may use the blackberry.  I'm not sure why I purchased apple filling in a can.  Mulberry, or other berries that are difficult to otherwise find, sure.  But apple?  I can't remember, it was six months ago or so.  Perhaps just convenience, as during that time everything was a difficulty.

After a break, I'll get at least one pie crust going.  This time I am going to track how long it takes as exactly as possible.  Same when I bake the first quiche.  That will change a bit, season to season, cold spell versus warm spell.  But a general idea is better than having to babysit the oven.  And, yeah, I've been keeping up fairly well on cleaning and dishes.  I may even put a load of laundry in after I get the first quiche going.  My goal is to be able to offer warm quiches, out of the oven but cooled just enough to be edible.  I won't know how the tomatoes are until I slice into one while making the first Greek quiche.  If they are too wet, they'll need to either be salted and drained, or just baked on top.  Yeah, I'll add spinach with the rest of the Greek recipe I sort of devised.  Oh, right, I'll crumble the feta before setting up at least one of the crusts, then making more crust dough.

Hey, it's doing something.  And not just for myself.  Hmm, I haven't taken pictures of working the dough, or rolling it.  Yes, it's just another thing to do.  Mostly just a hobby, but with some practice, having a photographer around can be handy.  Later.