This week I was in Italy. I saw family and met with friends. And among the friends I met, I met some dear friends I’ve known for close to 20 years now. We met at a hiking club and kind of grew up together. Now one of this friends is married and has not 1 or 2, but 4 boys. The oldest is 5 and the youngest is 15 days old. In the middle there are two adorable twins that are 2 and half.
As you can imagine their life is pretty crazy. Even with the youngest boy being the quietest newborn I ever met, and the other three boy being remarkably well behaved for their age, the quartet makes for a pretty lively bunch!
So when I went visiting, I brought food! I choose something easy to eat, that would keep for the next day and make a nice cold lunch if needed. It was very much appreciated. Although I thought about mom and dad when I prepared the quiche, the boys all tried it and they all finished their slice. Mom and dad also seemed to like there were leftover for the next day.
The filling was inspired by the filling used for zucchini flowers: anchovies and mozzarella or ricotta. So in my recipe I combined zucchini, ricotta, anchovies and mozzarella. A pretty delicious dish.