This is a recipe we received from a friend a couple of years ago and we recently tried it with our new 2005 La Famiglia Snows Lake Vineyard Barbera. The smoky, black cherry, red currant and earthy flavors are fantastic with the flank steak drizzled with the garlic-wine sauce! It is also a fun recipe for guests because it is relatively simple and prep-to-eat time is 90 minutes. It serves 8 and is best if the meat is rare to medium rare.
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Here is one of our Mom’s recipes which we must have had over a thousand times by now, first in her kitchen now in ours. Sometimes when we are in the mood for red wine but not for meat, this recipe is the ticket. This recipe serves 4-5 but we almost always double it up because the leftovers the next day are delicious!
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You can dress this quiche up or down merely based upon the quality of the ingredients. If you use the very best ingredients this dish moves from simply delicious to scrumptious! ALSO, it is just as easy to make two as one. This quiche stores very well in the fridge and it is too easy to pop a slice in the microwave for brunch or lunch. The combination of the warm, rich, cheesy, smoky quiche with the cold, zingy, crisp, citrus-lemon Pinot Grigio is divine!
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My mom calls this dish Italian soul food. As small children this was one dish that had the name “casserole” attached to it and didn’t make us cringe! Grandma always made more than one of these at a time to make sure that we would have left-overs to take home. She didn’t have a micro wave way back when and would certainly marvel at how easily we can now reheat this dish, and other mouthwatering left-overs.
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