Once a month, Clif and I host a movie night at our house. We are movie buffs, and we have three friends who are just as keen on movies as we are. It’s a great inexpensive way to get together to watch and discuss a film, and we all take turns picking out the movies.
Last Saturday was movie night, and we had a summer potluck dinner to go with it. Alice brought a package of homemade sourdough, which Clif grilled, and she also brought carrot cake. Diane brought a salad, and except for the eggs, everything came from her garden. As for me, I made a quiche with Farmer Kev’s zucchini and garlic. The basil came from my own little garden.
I got the idea for this quiche after I made Mediterranean eggs—scrambled eggs with zucchini, basil, and garlic topped with cheddar cheese. I wondered, would this taste good as a quiche with a cracker crust, similar to the one I made with summer greens? Why, yes it would. In fact, this has become my favorite quiche, and I plan to make it regularly while I have plenty of fresh basil. As far as I’m concerned, basil, garlic, and olive oil are the holy trinity of the food world, and when you add eggs, cheese, and zucchini, well, you have something that’s pretty darned good, to borrow from Clif. And it reheats beautifully. What more can you ask for?
Onion lovers might want to add or substitute onion. However, as indicated above, garlic and basil really are a team that’s hard to beat. But as you like it.
For the movie, we watched The Big Chill, a 1983 movie with an incredible cast that includes Kevin Kline, Glenn Close, and Jeff Goldblum. In brief, seven college friends reunite after the suicide of a mutual friend. The college friends are now in their thirties, and their youthful idealism has fizzed away. Not surprisingly, most of the characters are disappointed with the directions their lives have taken—one has become a star in a cheesy detective series; another a journalist for People Magazine; and another longs for a baby. I would have to say this is a movie about regrets, large and small, and after thirty years The Big Chill stills feels fresh and relevant.
Many adults, I suspect, no longer burn with youthful idealism, and many more are perhaps not where they thought they would be twenty (or more) years down the line. Most people deal with the loss as best they can, and some even go on to lead very creative lives, just not in the way they had planned. Others are swamped by regret and the disappointment it brings.
Friends, a good movie, and good food all add up to quite a Saturday night with not a single regret.
Zucchini, Garlic, and Basil Quiche
For the cracker-crumb crust
- 1 1/2 cups of cracker crumbs
- 1/3 cup of melted butter
For the quiche
- 1 tablespoon of olive oil
- 1 clove garlic, minced
- 1/2 teaspoon salt
- Pepper, to taste
- 1 cup shredded zucchini, squeezed dry between paper towels
- 2 tablespoons of chopped basil
- 4 eggs
- 1/2 cup of heavy cream
- 1/2 cup of shredded cheddar cheese
- Preheat oven to 350 degrees.
- Combine crumbs with melted butter, press into a 9-inch pie pan, and bake for 10 minutes. Remove from oven and set aside.
- Heat the tablespoon of oil in a skillet. Add the zucchini, garlic, salt, and pepper. Sauté lightly, for a couple of minutes, until the zucchini is just barely soft. Remove from heat.
- Beat together the eggs and the cream.
- In the cracker-crumb shell, spread the zucchini mixture, sprinkle the cheese, and then the basil. Pour the egg mixture on top.
- Bake for about 45 minutes or until the quiche is golden brown.
- Let set for five minutes before cutting.
- Serves 4 or 5 people, depending upon appetite and what else is served with the quiche.