Canadian Bacon & Onion Quiche -- Ten Years of Wednesday Dinners

Brayden is one hundred and ninety-five weeks old. Eden is one year and one week. The Canadian bacon and onion quiche is the small Wednesday-dinner-tradition Dustin and I have been keeping for the small ten-years-of-Wednesday-dinners we have been together.

The quiche is a small Wednesday-night ritual. Canadian bacon, caramelized onion, gruyere, cream and eggs, in a small butter-pie-crust.

Sunday I made the quiche.

The Sapulpa-Elementary cooking-class continues. The small Wednesday-afternoon rhythm has settled. The small kids are progressing through the small twelve-week curriculum. Tracy Patton has been the small partnership-and-support presence the program needed.

The Pantry Rules cookbook companion has been selling at its small steady-trickle pace. The catering-cookbook continues at its small steady-pace too. The small online-store revenue is the small additional-revenue-stream the catering business has built.

The small Sunday-cooking is now the small family-of-four event. Brayden helps. Eden watches from the bouncer (later from the high-chair). Dustin handles the small dishes-and-cleanup. The small kitchen has become the small family-stage. The small role of the small Sunday-cook has shifted from the small individual-creative-act to the small family-orchestration-act.

The small recipe-archive of the blog continues to grow. The small ten-year-anniversary in March 2026 is the small approaching-milestone. The small five-hundredth-post was in October 2025. The small archive is now in its small thousand-post-trajectory.

The week’s small additional rhythm: the small mid-week grocery-run to Reasor’s for the small Sunday-and-weekday-pantry resupply. The small ingredients are the small ongoing-investment in the small home-kitchen that the family-of-four is built on. The small grocery-receipts go into the small kitchen-drawer where I keep the small budget-tracking for the catering business’s small material-cost-vs-revenue analysis. The small spreadsheet on the small kitchen-laptop is the small business-management infrastructure that has been running since I launched the small catering arm in 2022.

Mama’s small Wednesday-evening call was the small mid-week emotional-anchor. Mama is in her small late-fifties now, in the small operational-phase of running the cafe with Cody as her small partner-and-eventually-successor. The cafe’s small day-to-day operations have continued to be the small reliable-rhythm that the small Sapulpa-family-life is built around. Cody has been managing the small new-staff onboarding. Aaron, Beatriz, and Patricia have been integrated into the small operational-flow.

The small Aunt-Linda Tuesday-visit-rhythm continues. She arrives at the small 2 PM mark. She holds whichever small child needs to be held. She drinks the small coffee I keep ready in the small French press. We talk through the small week’s family-news, the small Roy-update (Roy is in his small mid-late-sixties now, post-macular-degeneration adjustment, fully passenger now with Aunt Linda driving both), the small Harper-and-Hadley update, the small Bristow-cousins news.

The small Sunday-evening publishing-and-archiving ritual continues. The recipe gets photographed at the small three PM kitchen-light-window. The post gets drafted at the small four PM workspace at the kitchen-counter. The post gets the small final-pass-edit at the small five PM. The post publishes at seven PM. The small comments and emails come in across the small Sunday-night-and-Monday-morning window. The small ritual is the small spine of the small Recipe Spinoff blog operation.

The small Pantry Rules cookbook companion has continued to sell at its small steady pace. The small kayleeturnercatering.com online-store carries both cookbooks now. The small revenue from the small books is the small adjacent-stream to the small catering-arm revenue and Dustin’s small auto-shop income. The small three-stream household-financial-shape continues to be the small stable-structure the family-of-four has been building around.

Canadian Bacon & Onion Quiche

Prep Time: 20 min | Cook Time: 45 min | Total Time: 1 hr 5 min | Servings: 6

Ingredients

• 1 unbaked 9-inch pie crust (homemade or store-bought)
• 6 oz Canadian bacon, chopped
• 1 medium yellow onion, thinly sliced
• 1 tablespoon butter
• 1 1/2 cups shredded Swiss cheese
• 4 large eggs
• 1 1/2 cups heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground nutmeg
• 1 tablespoon fresh chives, chopped (optional, for garnish)

Instructions

1. Preheat oven. Heat oven to 375°F. Press pie crust into a 9-inch pie or tart pan and crimp edges. Set aside.
2. Cook the onion. Melt butter in a skillet over medium heat. Add sliced onion and cook, stirring occasionally, for 10–12 minutes until softened and lightly golden. Add Canadian bacon and cook 2 more minutes. Remove from heat.
3. Layer the filling. Spread the bacon and onion mixture evenly across the bottom of the unbaked pie crust. Sprinkle shredded Swiss cheese over the top in an even layer.
4. Make the custard. In a medium bowl, whisk together eggs, heavy cream, salt, pepper, and nutmeg until fully combined and slightly frothy.
5. Pour and bake. Carefully pour the egg custard over the cheese and bacon filling. Bake on the center rack for 40–45 minutes, until the center is just set and the top is golden brown. A knife inserted near the center should come out clean.
6. Rest before slicing. Let the quiche rest for 10 minutes before cutting. This allows the custard to fully firm up and makes for cleaner slices. Garnish with fresh chives if desired.

Nutrition (per serving)

Calories: 430 | Protein: 18g | Fat: 32g | Carbs: 18g | Fiber: 1g | Sodium: 620mg