Steak, Pepper & Goat Cheese Crustless Quiche {Brunch, a Plea}

I made a surprising discovery recently while doing some research for my monthly Style recipe column. The concept of brunch, which I had long supposed to be a uniquely American invention, was in fact first mentioned in print 1895 by British author Guy Beringer in the rather melodramatically-titled article "Brunch, A Plea."

He opined, "Instead of England's early Sunday dinner, a post-church ordeal of heavy meats and savory pies, why not a new meal, served around noon, that starts with tea or coffee, marmalade and other breakfast fixtures before moving along to the heavier fare? By eliminating the need to get up early on Sunday, brunch would make life brighter for Saturday-night carousers."

A man after my own heart, this Guy. Naturally, I heartily approve of supplanting the dreary moralizing activity of churchgoing with the life-affirming pursuit of eating, especially when it's undertaken at a civilized hour, like noon. And then there's his wholehearted approval of Saturday night carousing: no puritanical guilt or whiff of self-flagellation for an evening of indulgence here. A laudably healthy attitude.

Day 9: A Tart for Ember Day, a Luscious Cheese, Onion & Parsley Pie

Fasting days and Emberings be

Lent, Whitsun, Holyrood, and Lucie

old English rhyme

 

If I had to pick a favorite out of all the 12 Days of Feasting goodies I've made so far, this just might be the one.  After all, what's not to love about a fully-loaded quiche-style deep-dish pie?  Sure, there are some ingredients - currants, clove, and nutmeg, for example  -  that I probably wouldn't have thought to put in a savory dish before I started with all this medieval madness. But combined with the cheese, the onions, the parsley, and that buttery crust, it all works together beautifully.