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Ciao! Italian Herbs

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Recipes with Ciao! Italian Herbs

Pizza Quiche

1 9-inch pie crust, prebaked

10 sun-dried tomato halves

1 Tablespoons olive oil

4 teaspoons Ciao! Italian Herbs, divided

1/2 cup minced onion

1/4 cup minced green bell pepper

1/4 cup quartered black olives

1/4 cup roasted red pepper strips (1x1/4")

3/4 cup shredded mozzarella cheese

3 Tablespoons grated Parmesan cheese

4 eggs

2/3 cup milk

1/4 teaspoon salt

Dashes freshly grated nutmeg

Pour boiling water over the sun-dried tomato halves; soak 20 minutes. Drain and coarsely chop.  Preheat oven to 325 degrees.

In a small skillet, heat the olive oil and 1 teaspoon Ciao! Italian Herbs over medium-heat. Stir in onion and bell pepper; sauté until softened, about 5 minutes. Remove from heat and stir in the soaked tomatoes, the olives, red pepper strips and 2 more teaspoons of the Italian herbs. Set aside.

Sprinkle the cheeses evenly over the bottom of the pie crust. Top the cheeses with the onion/pepper mixture, distributing evenly. Place the pie plate onto a baking sheet to prevent spills in oven.

In a small, beat the eggs. Whisk in milk, salt, nutmeg and remaining teaspoon of Italian herbs. Pour into crust.

Bake 40 minutes or until center is firm and top is golden grown. Remove from oven and allow to sit for 10 minutes.  Serve hot or at room temperature.  Makes six servings. 

USE any of your favorite pizza toppings in place of the onion, bell pepper and black olives. 

Instant Pizza Sauce

          Stir 1 Tablespoon of Ciao! Italian Herbs into an 8 ounce can of tomato sauce.

          Use for pizzas, pizza burgers, omelets or as a quick pasta sauce. 

Vegetable Frittata

1 Tablespoon olive oil

1/2 of a medium onion, finely chopped

1/2 of a red bell pepper, finely chopped

1 medium zucchini, diced

2 teaspoons Ciao! Italian Herbs, divided

4 eggs

1/4 cup freshly grated Parmesan cheese

 

Heat the olive oil in a 9-11" non-stick skillet over medium-high heat. Add onion, bell pepper, zucchini and 1 teaspoon of the Italian Herbs. Saute until vegetables are very soft and just beginning to brown. Cool slightly.

 

Beat the eggs with the remaining 1 teaspoon of Italian Herbs and stir in the cooled vegetable mixture. Preheat broiler. Wipe skillet and return to stove, reducing the heat to medium.  Pour the egg mixture into the skillet; stir for the first 30 seconds and then cook without stirring until bottom is set and beginning to brown, 2-3 minutes. Remove from heat; sprinkle with cheese and place under the broiler until cheese is bubbly and eggs are set. 

 

To serve, slide the frittata from the pan and cut into quarters. Serve hot or at room temperature. Makes 2-3 servings.

Variations or additions:  Use any combination of vegetables you enjoy. Add cooked and crumbled Italian sausage. Serve with marinara sauce.

 Basic Tomato Sauce               

            1 Tablespoon olive oil

          1 cup chopped onion

          1/2 cup chopped green bell pepper

          1 Tablespoon Ciao! Italian Herbs

          1 can (8 ounces) tomato sauce

          1 can (14.5 ounces) diced tomatoes in juice

          pinch sugar

Heat the oil in a 2-quart saucepan over medium-high heat.  Add the onion, bell pepper and spices; saute for about 5 minutes, until softened but not brown. Add the tomato sauce, diced tomatoes and sugar. Reduce the heat to medium and simmer for about 15 minutes to let the flavors develop.  Makes about 3 cups sauce.

Deluxe Version:  Follow recipe above but add 1 chopped celery rib, 1 grated carrot and 1/2 cup shredded zucchini along with the onion and bell pepper. After the final simmer, carefully puree the mixture in a food processor or with a hand held blender. 

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A Pinch of Blends

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Lynden, WA 98264

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