Breakfast inspired by Maura

Maura cooks without fanfare

Of course I had to change everything around. But in a pristine kitchen in SLP, Minnesota, a very dear young woman was making breakfast for her family, and she included me, which is so like her. It was a breakfast quiche, but piping hot out of the oven, with a nice pastry crust, eggs, buttermilk, bacon and cheese, baked to perfection. Because it was like slight of hand to me, compared to my kitchen after I cook, which is piled with pans and dishes and partially eaten this and that as I muddle through the expedition of cooking. I love it when it is done, if it works and sometimes it does. She does it with the carefree attitude of one who is confident in the kitchen, doesn't over estimate the quantities, and knows exactly how it will all end. Predictably delicious.

So when I made it of course it had to change, instead of a flour-based crust it was made with mashed potatoes and rhutabagas, instead of buttermilk, I used whipping cream, all the rest was the same, except instead of symmetry it was spilling over, haphazard, BUT STILL DELICIOUS. So thank you Maura for the inspiration, and thanks for inviting me to breakfast that day with your family. It was wonderful.