Easter and brunch just seem to go hand in hand, which naturally has left me thinking of this Garden Quiche! The past year has many of us constantly saying, "This year is different. We can't do what we normally would." And while I absolutely do feel those sentiments quite clearly, I am trying to rise above the despair and appreciate what I have. I was struck by something a coworker said recently: we can't go out, we can't see people, but we CAN eat truly well. I agree whole heartedly with that statement! In the year that we are "stuck" at home ,why not make the most of it, take advantage of the added free time, and treat ourselves to a DIY culinary experience? Just because we can't celebrate with our extended families, doesn't mean the Easter menu has to be boring!
This quiche recipe represents many things for me. First and foremost, it highlights so many fresh ingredients from the garden. The potato crust is a unique spin that I have to prefer over it's pastry alternative. The Swiss chard and small zucchini burst forth with spring flavours, tying it in perfectly with the Easter holiday. Being that it is just the end of March now, the fields are still bare, but it won't be long before the garden will be lush and green once again. More importantly, this recipe brings back fond memories of my first ever Farm To Table event, a brunch with my most favourite people in this world.
Back in 2018 ten people gathered around a beautifully hand crafted table set within the garden next to the full blooms of dahlias, and ate a meal made of locally grown and sourced ingredients. I was overwhelmed with feelings of gratitude for a celebrated season, as well as for friendships that have stood the test of time. Among the nine diners, one was the first person I told about my dream of Fifth Gen, another was the voice of reason who urged me to follow my heart, many were valued members of my CSA, and each and every one of them are people that I consider my family. Family is the heart and soul of my business; it is the generational traditions that drive it forward. I was so humbled by the fact that everybody was there to encourage me, my heart felt as full as my plate was. As we walked around the gardens, I was not expecting to be asked so many insightful questions about the way things grow, their interest was so genuine that I was very touched.
Nostalgia is often sparked by food. This weekend I am positive that while we make this quiche a smaller version meant for two, our table will be just as full by the memories of our friends and family. We will continue to be diligent in following the rules, but in the meantime, I intend to do just as my coworker said: to eat truly well!
