I have good neighbors. Not many houses come up for sale in my neighborhood and I’m sure one of the reasons why is that we are indeed a neighborly group. Early on in the pandemic, I ran out of hand soap and when I couldn’t find ANY to order from my local grocery deliveries, my neighbor across the street dashed over and put some Softsoap in my mailbox The same neighbor recently left me a bag of homegrown tomatoes on my front porch. She’s a gem.
I also have a good family. My cousin sent me some of her own homegrown heirloom tomatoes all the way from Texas and I have enjoyed playing games and Zooming with all my family members. My mom is a neighbor and a good family member so that counts twice. Davis has been home from college for 5 months and Olivia for just one one month and that has been a blessing. Our favorite pandemic bunker food has been “beenoa” (pronounced beenwa) It is our own concoction of black beans, onions, garlic and quinoa. A food we will hopefully be looking back upon very soon as something we created during the pandemic while no longer being in a pandemic.
I have good friends, too. I have friends who sent Olivia emergency toilet paper and kleenexes during the original TP panic of the pandemic and a friend who drove a long way to deliver a face mask to me. And, I can’t leave out my friends who are patiently helping me get my blog up and running – no easy feat at my level of technical expertise.
Acts of Kindness
All my friends are special to me. We Zoom, we laugh and poke fun, but mostly we treasure our friendship. We, too, are counting down the days when we can be face to face with no viral danger or the stress attached to not knowing if there is viral danger among us. I didn’t plan to make a pandemic post, but it looks like I already have. So I will close out by saying that these acts of kindness are appreciated and will be remembered.
Here is a quiche recipe for your front porch goodies or summer garden surplus. Seems like you can never have too many zucchini recipes. They are prolific little garden friends.
1 ½ cups all-purpose flour
½ teaspoon salt
½ teaspoon oregano
1 teaspoon basil
1/4 teaspoon ground black pepper
½ cup butter
3 tablespoons ice water
3 tablespoons butter
1 onion, chopped
1 teaspoon each basil and oregano
Salt and pepper
3 cups zucchini, sliced
1 cup shredded mozzarella cheese
½ cup shredded Parmesan cheese
½ cup milk
Prepare the pie crust by combining flour, salt, pepper, oregano and basil in a food processor. Add in butter and pulse until the pieces are pea-sized. Continue pulsing while adding cold water. The dough will begin to stick together. Flour a work surface and roll out dough into a circle. Cover with plastic wrap and refrigerate for 30 minutes.
Preheat oven to 400 degrees. Make the filling by melting the butter and add onion, basil, oregano, salt, and pepper. Saute for 3-4 minutes. Add zucchini and cook a few minutes more. Remove from heat. In another small bowl whisk together the milk and eggs; set aside.
To assemble the quiche: roll out the pie crust and place in pie or tart pan. Sprinkle mozzarella over the dough, add the zucchini, and then pour egg mixture over all. Bake at 400 degrees for 30 – 40 minutes or until a knife inserted in the center comes out clean and the crust is golden brown. To avoid over-browning cover the edges loosely with tinfoil for the last 15 minutes of cook time. Let cool for 10 minutes before serving. Recipe adapted from JoCooks.