From my travel journal October 7, 2011:
Everything here is so loose. Tuscans are even more laid back than Southerners. We are quickly learning that there aren’t a lot of specifics here. Plans, roads, addresses are obscure concepts and mere suggestions. It’s kind of a maybe-so-maybe-not-no-big-deal-either-way society. Throw in a passion for food and living, and one could get used to living around here pretty quickly.
The stress level is so low I can almost feel my hair growing back.
Ingredients
2 Tbl Extra virgin olive oil
1 cup Yellow onion, julienned
1 tsp Garlic, minced
4 cups Zucchini, cut into 2” batons (about 6 small zucchini)
1 Tbl Kosher salt
1 tsp House seasoning blend (see recipe)
Instructions
In a large skillet, heat the oil over medium. Add the onions and sweat until softened, about 4-6 minutes. Add the remaining ingredients and continue cooking until the zucchini just begins to soften but still has a little firmness. Serve immediately.
OK, so it’s a quiche. But “Mexican Quiche” just didn’t sound right. I’ve already thrown in an Italian version in this book. I don’t want to do even more to insult the Francophiles. So, we’ll just call it an egg pie.
If you have a Mexican market nearby, purchase your chorizo there (unless you make your own). Substitute queso cotija or queso chihuahua for a little more depth in the flavor profile.
Leftover salsa can be used for a topping on scrambled eggs or a dip with chips later in the day.
I call this recipe “Comfort quiche.” It’s perfect for a cold December evening. The great thing about quiche is that it can be prepared in advance and held cold in the refrigerator or frozen up to a couple of weeks. When the holidays are hectic and the house is crowded, this quiche is perfect as a lap meal in front of the fireplace served alongside a light salad.