Spring Awakening

asparagus and pancetta quiche


The forecasted high for today is 81 degrees. 81. I’ve been opening the windows for a couple of weeks now. It started with a hesitant crack. Always cold, I’m typically wary of the weatherman’s coos of warm breezes. But today the windows will be open wide. I’m embracing the change of air. It’s remarkable how light it feels — how light I feel. Out with the dank, in with the light.

These words aren’t surprising. Who doesn’t feel a little better when the first signs of life creep through the cracks of the drab concrete? But spring is never my favorite season. There’s something calm about winter, and spring — especially in New England — seems like a mere blip on the radar, an atmospheric tick that marks the transition from dead to lush. It’s not a pleasant blip like fall with its changing leaves and clean air. It’s often damp and humid, windy and grey. It clogs noses and sends tears to eyes. This year just feels different.

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Quiche & Crust Convictions

leek and corn quiche

I have been formatted with a love for all things eggy. It was inevitable. My mom isn’t the most particular when it comes to her food, but she is most definitely a fiend for anything yolk-enhanced. Most of her favorite egg-centric dishes are sweet: custard pie, crème brulée, and anything filled with pastry cream. It has rubbed off. I usually balk at egg-less ice cream, and I’ll take a pot de crème over a pudding any day. Eggs give desserts body, luxury, and silkiness.

At a young age, I was introduced to the savory tart that puts eggs on stage: quiche. For years, I probably thought quiche was always filled with bacon or ham, as my mom had eyes only for Ms. Lorraine. Not that I’m complaining or anything. Also, quiche, as I knew it, was tall and made in a deep-dish pie plate or a springform pan.

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