FOOD FRIDAY - QUICHE

“Not what we have, but what we enjoy, constitutes our abundance.” – Epicurus

I am quite relieved it’s Friday, as it has been a very busy week. It is one of the best times of the week, Friday evening, as it is just before the weekend and the work of the week is over. Many people like to socialise with their work colleagues on Fridays after work, having drinks at some pub, or even go out for a meal. However, I couldn’t think of a worse time of the week to do that – perhaps it’s a sign of my middle age. Nevertheless, at the risk of appearing unsociable, I do not join my colleagues for drinks on Friday evenings. The thought of home is too much of a strong attractant and the cares of the week too great to protract them with the inevitable “talking shop” types of conversations that tend to occur at these functions.

The evening meal at home on Friday is also quite special as it is once again a dinner that anticipates the weekend and tends to be accompanied by some wine, dessert and is a very relaxed affair. I particularly like Friday evenings in winter because to get home quickly and savour the cosiness is a wonderful way to end the working week. And so it was this evening. While some colleagues went off to have their customary Friday evening drinks, I hurried home where we had a wonderful dinner, some wine, music and pleasant conversation. The food is not as important as the company one enjoys at mealtimes. As Epicurus said: “To eat and drink without a friend is to devour like the lion and the wolf.”

Another seasonal recipe today, perfect served with some wine and a fresh garden green salad. Follow with a creamy cool yoghurt and fruit dessert. Perfect wintry Friday night dinner!

Potato Quiche
Ingredients
•    3 cups grated hash brown potatoes
•    1/2 cup melted butter
•    1 heaped cup diced, cooked ham
•    1/4 cup chopped onion
•    1 cup grated tasty cheese
•    3 eggs
•    1/2 cup milk
•    1/3 cup cream
•    salt to taste
•    pepper, ground nutmeg, mace and mixed dried herbs to taste

Method
•    Preheat oven to 220˚C.
•    Press hash browns onto the bottom and sides of a 25 cm pie dish, at an even thickness. Drizzle with melted butter, and sprinkle with salt.
•    Bake in preheated oven for 20 minutes, or until beginning to brown.
•    In a small bowl, combine ham, onion and shredded cheese.
•    In a separate bowl, whisk together eggs, milk, cream, salt, herbs and spices.
•    When crust is ready, spread ham mixture on the bottom, then cover with egg mixture.
•    Reduce oven temperature to 175˚C.
•    Bake in preheated oven for 20 to 25 minutes, or until filling is puffed and golden brown.