When I was a kid, every Christmas morning’s fast was broken with quiche. It was just my mom’s special holiday thing. She’d load up a frozen, compression-molded pie crust with ham and cheese for us, peppers and onions for her, and we’d open presents while it baked away. It was no Thomas Keller-esque creation, nor was it trying to be.
It was actually a brilliant strategy on her part. A simple, self-contained breakfast that could be prepped ahead of time made the frenzy of the morning a bit more manageable. It also became a holiday tradition, the memory of which is still evoked today. The sight of our glimmering Christmas tree and the smell of cooking ham, peppers and eggs bring me back to the magic of a holiday morning — when the world seems to stop for a few hours and we all just revel in being together. It’s what food, family and the holidays are all about.
A little cook’s note: You could certainly put all of these frittata fillings into a pie shell and bake them off as a quiche, but I prefer to hold back on the carbs. It leaves more room for cinnamon rolls and mimosas.
Christmas Frittata …read more