Who doesn’t like quiche? Even real men do! We tinkered Chef Edoardo Norton’s Spring quiche recipe from the Wall Street Journal, omitting asparagus, adding cubed prosciutto, bit of garlic, more mushrooms & Villa Gabriella Certified Organic, Extra Virgin Olive Oil. Time was tight so we used a pre-baked pie crust. Slice, serve & enjoy with refreshingly crisp Villa Graziella Toscano IGT Rosato rosé wine. Find the full recipe on the Villa Gabriella blog.