Quiche has come to remind me of various family holidays — of sitting around my Aunt Lyndi’s table with the whole family for Christmas or Easter brunch. It’s definitely not the most traditional, I doubt many New England families were eating Quiche on Easter in the 1930s, and it doesn’t have that old-timey feel. I have to admit that a part of me does miss our old doughty cakes Christmas tradition (who wouldn’t fantasize about fried dough for breakfast?) but I’m all for celebrating with delicious fresh veggies instead of sugar and oil.
Once I started making quiche myself, I realized another reason it’s turned into a Morse holiday tradition — it’s extremely kind to the cook. It’s the type of dish that you can easily make ahead of time and almost forget about while you’re busy tossing salads or mixing drinks. I’ve gotten in the habit of making it when I’m not sure what time friends will be over or in the summer when dinner time never seems to be fixed. It’s easily transportable, making it a great potluck contribution but, most importantly, it never fails to hit the spot.
This quiche is a springtime recipe and a combination of some of my favourite spring veggies, but any of them could easily be exchanged for a vegetable that better fits the season… or your personal taste.