Now that Teresa and Domenico (my daughter's in-laws) departed for Italy, it's been real quiet at my daughter's household...not that they were noisy, but a lot of cooking and baking going on, a lot of "hustle and bustle"...only Italian language heard.
I went there yesterday, to help organize all the many frozen and canned items she made to last for several months. We all miss them, and our Italian language has improved a lot...LOL
Since I attempted to make my last dish, which was the Cayman Fish, I must say I have not cooked anything, because every day my son comes over to the beach to go surfing at lunch time, before he goes to his classes at the local University, working for his Masters degree.
He brings me so much food, all ready to be re-heated, that's all I have to do...literally.
My ankle is improving tremendously, I don't even have to use the walker any more...it's folded up, and will be donated to Goodwill. My diagnosis is all good...no blood clots, no vascular problems...just had to see my chiropractor, because my back, my shoulders, my neck was all "out of line"...a few cracks of the ribs, and everything is back to normal...but I'm still just "tippy toeing" on that foot, yet...in time, all will heal!
Getting back to the Quiche, which is part of the Easter tradition, whether it's in a pie form, filled with meats, or just vegetarian, and most of the time, filled with generous amount of grated cheese of your choice. Different regions of Italy, have different traditions, but they all agree that the use of the eggs are the real purpose, for the use of the Easter Pie...Pastiera...or Quiche, even pizza is considered as part of the tradition, especially, in Naples. Teresa made this beautiful Zucchini Quiche, also 2 kinds of pastas, one vegetarian, and a mostaccioli with little meat balls, mozzarella cheese, chopped hard boiled eggs, and with her homemade tomato sauce...amazing.
Mark Bittman's recipe, for both the Quiche, and the crust!
Here's the recipe that I use for the Quiche: You can add sauteed vegetables, and/or diced ham, crumbled bacon, or, crumbled cooked sausage if you like...the choice is yours.
Basic Cheese Quiche
How to Cook Everything, by Mark Bittman
1 Recipe Generous Pie Shell, or Rich Tart Crust, without sugar,
in a 10-inch tart pan, or 9 inch tart pan, or a 9 inch deep pie pan-chilled
6 eggs, at room temperature
2 cups grated Emmenthal, Gruyere, Cantal, Cheddar,
or other flavorful cheese
2 cups cream half-and-half, or milk, gently heated, just until warm
1/2 teaspoon salt
1/4 teaspoon cayenne
Preheat the oven to 425 degrees F. Prick the crust all over with a fork. Line it with tin foil
and weight the bottom with a pile of dried beans. Bake 12 minutes. Remove from the oven
and carefully remove the weights, and foil, and turn the oven to 325 degrees F.
Combine eggs, cheese, liquid, and seasonings and beat until well blended.
Place the baked crust on a baking sheet. Pour the egg mixture into the crust, right to the top.
Carefully transfer the baking sheet to the oven and bake 30 to 40 minutes, until the mixture
is set, but is still moist; it should still jiggle just a little in the middle. Cool on a rack and serve
warm, or at room temperature. Serves 6-8.
Executive Chef Fabrizio... over a bed of basic Risotto...(Melt in your mouth)...Sinfully delicious, and beautiful! He made 8 of these, and this is supposed to be a portion for 1, no way!...(enough for 4 servings)
al Forno, made by Teresa, Fabrizio (son-in-law's mom)...Baked Rigatoni, with homemade tomato sauce (from real tomatoes-not canned)...with tiny meatballs, chopped hard boiled eggs, and the most amazing combination of cheeses. Yumm!!!
Lora sitting on left, m-in-law Teresa, f-in-law Domenico, hubby, Fabrizio...enjoying a nice Easter Sunday "early bird" dinner...at my daughter, and son-in law's house!