OK, I cheated on this one - this has crab meat in it. But that is easy to swap out if your wife chooses to eat dinner with you. Possible fillings include: mushroom and spinach, asparagus and fake bacon (some weird soy type product), broccoli and roasted red pepper - infinite choices.
Begin with a real crust - whoa, people will be impressed. Most folks consider that to be an art form that is more mystical than they are prepared for, so they do a store bought crust. Boo. Make your own and then in the middle of the meal, just briefly mention how easily the crust came together - "Must be the humidity." People will swoon at your talents.
The crust is Better Homes and Gardens all the way:
1 and 1/2 cups flour
1/2 teaspoon salt
1/2 shortening
5 tablespoons ice water
Sift dry, cut in shortening with pastry blender and add water one Tb. at a time tossing with fork. Form into a ball and roll with floured rolling pin or empty wine bottle (emptying it while cooking adds to the excitement). I do enjoy doing the fluted edge with one index finger pushing between the other index finger and thumb. It is artwork. The key is cutting the crust an inch too big around the edges and then folding that excess under to create a thick edge that allows the fluting to occur without breaking the crust during the process.
Once your dough is in the pie plate create your quiche and its filling.
Ingredients:
1/2 cup mayo ------- 1 cup filling (again we used crab meat)
2 Tb. flour ----------- 1 cup diced swiss cheese
2 beaten eggs-------- 1/2 chopped green onion
1/2 cup milk
Recipe from http://allrecipes.com/Recipe/Crab-Quiche-I/Detail.aspx, thanks to ChristyJ.
Beat eggs first then add mayo, flour, and milk and continuing the beating and lastly stir in the filling, cheese and onions. Dump into uncooked pie crust.
Bake 50 minutes to one hour or until tester comes out clean.A glass of chardonnay and you are ready to go.
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