After watching Julie & Julia, I took the restaurant/school approach and prepared all my ingredients so that the last step was just assembling the pies. Here you see rotisserie chicken, breakfast sausage, sauteed red & green bell peppers, chopped ham, and very crisp bacon (cooked in microwave between sheets of paper towels).
Eventually I had to chop onions. I have such a hard time with onion that I knew if I was going to get the work done I would need some help. Since there was no one around to talk into doing it for me, I donned some snorkel gear and it was BIG help.
Muchroom chopping is much better than onions; however, when sweating these they shrunk down to about 1/3 of their original size. I always sweat the vegtables to keep them from making the quiches watery.
Sweating the mean onions :)
Processing the Swiss cheese. My husband calls the Cuisinart my $200 cheese grader.
These are the 4 I made for work. Upper left is ham & mushroom, upper right is chicken & brocolli, lower left is my favorite sausage and peppers, and lower right is the traditional Lorraine with bacon & onion.
The egg, cream, and seasoning mixture that you pour into each pie after the savory ingredients and the cheese.