My mother-in-law travelled from Montreal to spend the past week with my husband and me. We had a lovely time shoe shopping, playing penny slots (and winning!) at the casino and, of course, cooking.
Perhaps my favorite thing about her visits are the recipe cards that she gives me. It isn't so much the recipes that I adore (although they're very good) but the cards themselves.
She handwrites in beautiful cursive on vintage note cards - the kind used for giving book report presentations in the 6th grade. They're delightfully retro, and it makes cooking all the more enjoyable when I can power down the laptop and refer to a simple note hanging from the fridge.
The first recipe she ever gave me is for zucchini quiche, so I prepared one in her honor this morning. We enjoyed it while watching TV in the living room. It was simple and comforting, just as passed-down recipes should be.
This quiche tastes great still warm from the oven and
sprinkled with a bit of hot sauce. It's also fantastic eaten
cold, standing in front of the fridge at midnight.
2 small zucchini
1 small red onion
4 slices bacon
1/2 cup cheddar cheese, grated
1/4 parmesan cheese, grated
5 large eggs
1/2 cup heavy cream (or whole milk)
2 tablespoons flour
1 pie crust (I purchased a pre-made crust from the grocer but if you're looking for homemade, Martha Stewart's Perfect Pie Crust recipe is a winner)
salt & cracked black pepper to taste
Preheat oven to 350 degrees.
Hold the zucchini by its stem and peel the skin off with a vegetable peeler. Discard the skin and continue to peel the zucchini into ribbons.
Cook the bacon, pat dry with paper towels, then chop into small pieces. Cook the diced onion in the bacon grease until translucent (about 3-4 minutes).
In a large bowl, whisk the eggs, cream and flour until smooth. Add the vegetables, bacon and grated cheeses, and fold together until evenly distributed.
Pour into a quiche pan or pie dish that is lined with pie crust. Top with salt & cracked black pepper.
Cook for 40-45 minutes or until the eggs are completely cooked in the center. Allow to cool for at least 10 minutes before serving.
This post was shared on The Homesteader's Blog Hop and A Southern Fairytale.
Welcome! I'm a pie-baking, dog-loving, antique-hunting patriot. I'm a fan of rustic home cooking, the Yankees and scenic drives through the mountains.