Greek Quiche

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            FOOD FUNNY
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Here's a good one from Doug B.:

A couple goes for a meal at a Chinese restaurant and order the "Chicken
Surprise." The waiter brings the meal, served in a lidded cast iron pot.
Just as the wife is about to serve herself, the lid of the pot rises
lightly and she briefly sees two beady little eyes looking around before
the lid slams back down.

"Good grief, did you see that?" she asks her husband.

He hasn't, so she asks him to look in the pot. He reaches for it and
again the lid rises, and he sees two little eyes looking around before
it slams down. Rather perturbed, he calls the waiter over, explains what
is happening, and demands an explanation.

"Please sir," says the waiter, "what you order?"

The husband replies, "Chicken Surprise."

"Ah, so sorry," says the waiter, "I bring you peeking duck."

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            TODAY'S RECIPE
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Okay, I admit this isn't an authentic Greek dish, but with the feta,
spinach, and olives, is sure tastes like one.

Greek Quiche

3 eggs
1 1/2 cups (375 ml) half-and-half or milk
1/2 tsp (2 ml) dried oregano
Salt and freshly ground pepper to taste
1/2 of a 10-oz (280 g) package of frozen chopped spinach, thawed and squeezed dry
1 cup (250 ml) shredded mozzarella cheese
1/4 cup (60 ml) sun-dried tomatoes (not oil-packed), soaked in hot water for 10 minutes, drained and chopped
1 scallion (spring onion), green and white part, finely chopped
1/4 cup (60 ml) sliced, pitted kalamata or other black olives
A 9-inch (23 cm) pastry shell
1/2 cup (125 ml) crumbled feta cheese

Whisk together the eggs, half-and-half, oregano, salt, and pepper in a
mixing bowl. Stir in the spinach, mozzarella, sun-dried tomatoes,
scallion, and olives. Pour into the pie shell and sprinkle with the
feta. Bake in a preheated 350F (180C) oven until a toothpick inserted in
the center comes out clean, 45 to 50 minutes. Cool for 10 minutes before
cutting into wedges.
Serves 4 to 6.
Received on Thu Aug 2 08:13:29 2007