What? Quiche?!

On Wednesday night, I got home from work later than usual and Ben said his stomach was feeling funny and that he wasn't really hungry. However, I WAS hungry, so I proceeded to make what I'd planned to make for supper. It was not the quickest thing, so by the time it was done (and given that I'd started late in the first place) it was closing in on 8:00 (which for the record, would be a super early meal in Spain, in case you're wondering). As it's just about ready to come out of the oven, Ben asks when it will be done because he thinks he'll try to eat something.

I pull it out and he goes to get some, walks into the kitchen and sees my beautiful supper, and cries out "Quiche??!!??" in an utterly crestfallen voice. (This is one of the few foods he generally voices any actual opposition to. But I didn't even think about it being a quiche because the recipe called it a "torta." ) He eats it anyway, because Ben does not eat because food is good (though that's an added bonus if it's true), he eats because the food is in front of him. Ten minutes later, as he munches in front of the TV, he grudgingly mumbles, "Sorry I made fun of your quiche...It's actually pretty good."

So now, I share with you the recipe for "Pretty Good Quiche" in Ben's book or "Spinach and Herb Torta in a Potato Crust" in my Vegetarian Cooking cookbook :-)

Spinach & Herb Torta in a Potato Crust

3 large potatoes

2 T. olive oil

1 bunch green onions, sliced

1 T. fresh dill, chopped

1/2 c. fresh parsley, chopped

1/2 c. fresh cilantro, chopped

salt and pepper

2 bunches spinach leaves, coarsely chopped

2 eggs, beaten

1 c. cottage cheese

1/3 to 1/2 c. feta cheese

Grated zest of 1 lemon

1. Peel potatoes. Slice two potatoes into 1/8 in. thick rounds. Slice the other potato length-wise into 1/8 inch slices. Brush some olive oil in a skillet, and fry potatoes until golden brown on both sides, in as many batches as necessary. Remove them to a paper towel as they finish cooking.

2. Add 1 T. oil to the pan and cook green onions, dill, parsley, and cilantro over medium heat until the green onions are bright green (about 4 minutes). Season with salt and remove to a bowl. Add the spinach to the same pan with water still clinging to its leaves (or add 1/4 c. water if it's dry). Cook over high heat until leaves are tender and wilted, about 4 minutes. Transfer the spinach to a sieve and press out any water, then add to green onion mixture. Add the eggs, cheeses, lemon zest and stir. Season with salt and pepper, to taste.

3. Preheat the oven to 375. Lightly butter a 9-inch springform pan and set it on a sheet pan. Cover the bottom with the potato rounds, overlapping as necessary so there are no empty spaces. Place the long pieces overlapping around the sides. Pour in the spinach mixture, then bake immediately until firm and golden in places, about 40 minutes. Gently run a knife between the pan sides and the potatoes. Release the pan and lift off the side. Set on a serving plate.

[Note: the only things I did differently from what was listed is I substituted about half the dill for chives, used dried parsley, and used goat cheese instead of feta, which was awesome. :-)]

Enjoy the "quiche!"