We had a real nice 8 day visit with our family from Korea and they are back there now after a 23 hour door-to-door trip that began yesterday at O-dark-thirty, as our military son often says. As long as the trip is, I think it's amazing that we can go half way round the world in less than a day - compare that to 100 years ago. Since their daughter, Alex, is spending this year with us, there were lots of seperation tears at the airport - they are due to come back to the states next summer after their 3 year tour of duty. Following is another meal we made for them.
Many years ago, Bev decided to try a quiche recipe that was advertised as a favorite of President Kennedy - we both loved it and have made it several times. Since our daughter-in-law has previously said she liked it, we made it for breakfast while they were here for the holidays. Bev got everything ready the day before so all I had to do was mix with the eggs and cream and bake it up. As I recall, it always takes longer than the recipe says.
It’s easy and delicious and I highly recommend it – here’s the recipe, but make sure you’re using a big pie crust – or have a couple of ramekins handy for the extra.
Makes 8 servings
2 tbsp Olive oil
1 ea Small onion chopped
1 ea Small green pepper chopped
2 cups Tomatoes, skinned, seeded and diced
1 ea Clove garlic, minced
1 tbsp Pimientos or roasted red pepper, chopped
¾ tsp Salt
¾ tsp Pepper
½ cup Smoked ham (about 2 ounces), finely diced
4 ea Eggs
1-1/2 cups Whipping cream
1 tbsp Fresh parsley, chopped
1 (10 inch) Partially baked pie shell or six 4” shells
· In large deep skillet, heat olive oil over medium heat.
· Add onion; cook for 3 minutes.
· Increase heat to medium high.
· Add green pepper; cook stirring often, for 2 minutes.
· Add tomatoes, garlic, pimentos, salt, & pepper and cook for 10 minutes, stirring ocassionally.
· Stir in ham.
· Remove from heat and cool completely.
· Mean while, whisk together eggs, and cream; stir in cooled tomato mixture.
· Pour into partially baked pie shell.
· Sprinkle with parsley.
· Bake in 425 degree oven for 10 minutes.
· Reduce heat to 350; bake for 20 minutes or until set but still jiggly.
I had posted awhile back about an Italian fatty I’d made and we decided to serve it with the quiche. Here’s a picture of the reheated fatty and my son’s plate.
Have a great day