Pantry Collective

Before I begin: Check your schedule for next Sunday. Are you free? Yes? Good! Plan a brunch and invite 7 of your favorite people. And then put this on the menu. Or maybe you should just skip the invites, have a brunch for yourself, and eat this all on your own. I won’t tell.

This is quite possible the most perfect brunch food I have ever eaten. Savory, cheesy, with eggs and potatoes and crunchy bits on the edges… Oh man, I wish it wasn’t all gone. I could go for another slice right now.

What’s that? You think you don’t like turnips? Well, you have two choices: don’t worry about it, because you’d never know they were there, or don’t worry about it, and don’t add them. Whatevs. Gruyère too expensive? (It is for me, too!) Get some Gouda (that’s what I used) or some white cheddar and go to town. Do not forget the fresh chives. Do not substitute the yogurt. If you can’t find plain greek yogurt, at least strain your watery Dannon overnight so it’s nice and thick by morning.

Do not halve the recipe. You will regret it. I know this from experience.

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This summer, my friend Shama invited John and me over for quiche. It was quite yummy (although she will do that thing cooks do where they find the one less-than-perfect thing and tell you about that when they describe the dish - I understand, I do it all the time!), and I was inspired to make my own the next weekend. We had it for dinner, but it’s a great brunch dish, too.

I used a random assortment of vegetables. Swiss chard from the CSA, zucchini, onions, mushrooms, and some de-podded edamame (is de-podded the proper term? I have no idea…). I think you can get away with whatever veggies you want in this type of dish, really. I vaguely looked at recipes, but decided quiche couldn’t be all THAT hard and kind of improvised. I did use a store-bought pie crust that I already had in the freezer, so I don’t get any “from-scratch” points here, but hey, it was delicious and easy and that is what matters sometimes.

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