A summer quiche is almost better than a big, fat kiss — unless the man is wearing cowboy boots. Actually, ideally, you could have both. The days of “Real men don’t eat quiche” went out with Brooke Shield’s mega eyebrows. (Tell me those didn’t come between her and her Calvins!) Not only can quiche be a manly meal, they are so easy once you get the hang of it he’ll soon be elbowing you out of the kitchen to show you how “it’s really done.” Let him, but be forewarned: This is not something that can be made on the barbecue.
With all the fuss about Plato and Socrates, the Greeks’ contribution to the world of quiche seems to have been overlooked. This recipe is great as is, or you can fuss with it, adding sauteed mushrooms, sundried tomatoes and finely chopped sauteed onions.
1 1/2 to 3 pounds fresh spinach, cooked, drained and chopped
1/8 tsp. grated nutmeg
1 Tbls. fresh tarragon
1 Tbls. fresh squeezed lemon juice
dash fresh ground pepper
2 Tbls. chopped fresh parsley
9-inch pastry shell that has been baked five minutes
1/2 cup feta cheese
1/2 cup pitted kalamata olives, cut in have lengthwise
1/2 cup plain Greek yogurt
1/4 cup cream
Preparation: Preheat oven to 350º. Combine spinach with nutmeg, tarragon, lemon juice, salt and pepper to taste, and parsley; spread on bottom of pastry. Sprinkle cheese and olives on top. Beat eggs lightly with yogurt. Add cream and blend well. Pour over spinach mixture. Bake for 30 minutes, or until set. Serve hot, cold or at room temperature. Great served cold or at room temperature with lamb.