I am thoroughly glad to report that I made it through my Lenten Journey with few detours along the road. That is not the reason for the gap in writing. The reason for that is that I fell. This isn’t a grand metaphor for slipping from my Lenten promise, or falling from grace. No, I actually fell. I won’t bore you with the details of the whole thing, just to say that I’m getting back to cooking with Easter brunch which included a glorious Caprese Quiche.
There are some fun food stories that I hope to be able to share from the last month and a half. For now, I will share a little bit about our Easter Sunday eating experience.
I was so happy that Daughter Number Two was able to come home from college this weekend. It’s a really busy time for her as the semester is winding down. She brought one of her friends from college home to share Easter dinner with us, since she lives out of state. With Daughter 2’s eating challenges I knew it would most likely be chicken or turkey as a main dish unless she chose not to eat any meat. She did ask for turkey because she had given up all meat for Lent and she was really looking forward to a protein source that wasn’t a nut or legume. I asked the girls what other things they wanted for Easter dinner or were hungry for in general.
Our menu ended up being a mix of foods that the girls were hungry for and some family favorites. I also decided to make a quiche for brunch to give myself some extra time to prep my sides for the mid-afternoon dinner.
The quiche was a fantastic Caprese quiche. Caprese salad is one of my favorite summer favorites. This recipe was a blend of several that I had seen on line while looking at Easter day menus. I was really the only one who liked it. The combination of the cooked tomatoes and whole basil did not work for the girls.
I felt like the quiche needed the acidity of the vinegar. The girls thought it needed the acidity of ketchup!
Now that I am back on my feet and in perfect condition I hope to get caught up on my writing (and my housework, and my job, and the rest of life!) so you can read about the tests of my faith and fortitude this past Lent.
- 1 9 ” pie crust unbaked
- ½ teaspoon olive oil
- 1 Roma tomato sliced 1/8”
- 4 ounces fresh mozzarella sliced 1/8” rounds
- 5-6 fresh basil leaves
- 6 eggs beaten
- ½ cup half and half
- Kosher salt
- Fresh ground pepper
- Balsamic vinegar optional
- Heat oven to 350 degrees.
- Roll out pie crust into pie pan. Flute the edges.
- Lightly drizzle the olive oil over the crust. Lay tomatoes over crust in a circle. Lay mozzarella alternating the tomatoes. Place the basil leaves in a star shape over the tomatoes and cheese. Sprinkle with salt and pepper.
- In a bowl, beat eggs and half and half until well mixed. Carefully pour the egg mixture into the crust.
- Bake for 50-55 minutes, until the crust is browned and the filling is set. The tomatoes and basil will rise to the top.
- Remove from the oven and cool on a wire rack for 10 minutes.