Summer Tuscan Quiche
A perfect lunch entrée on a hot summer day. Please note that this recipe calls for a prepared pie crust.
INGREDIENTS | SERVES 6 to 8
- 3 tablespoons olive oil
- ½ white onion, chopped
- 1 large clove garlic, minced
- 3 medium zucchini, sliced into ¼ inch rounds
- 2 large Roma tomatoes, peeled and chopped
- 3 eggs, lightly beaten
- 1 cup milk
- 1 tablespoon fresh basil, chopped
- ½ tablespoon fresh parsley, chopped
- 2 tablespoons good balsamic vinegar
- 1 10” uncooked pie crust
- 1 cup aged Asiago, grated
- ¼ cup Pecorino Romano, grated
Heat oven to 350°F.
In a large saucepan, heat olive oil over medium heat, add onions, and cook until almost transparent. Add garlic and continue cooking for 2 minutes.
Add zucchini and tomatoes to sauté pan and continue cooking for about 8 minutes, until the flavors have blended. Remove from stove.
Meanwhile, in a mixing bowl combine eggs, milk, basil, parsley, and balsamic vinegar.
Line a 10” pie plate with the pie crust, crimp the edges, and prick the bottom with a fork a few times.
Spread Asiago evenly on top of pie crust. Top with warm zucchini and tomatoes, then pour egg and milk mixture over the top. Sprinkle with grated Pecorino Romano.
Cook for 40–45 minutes, until center is set. Remove and let cool for 10 minutes, and then serve.
Dutch Goudas with Italian Names
Many Dutch Gouda makers name their cheeses with Italian names. It adds a bit of whimsy, and certainly lends a greater international presence. True to their names, these fantastic Goudas are up to the task of world emissaries. Once you've tasted Prima Donna, you'll agree!
