On that occasion my part in the meal-preparation was simply to make a salad to accompany the quiche. Of course it needed to be pretty good if it was to be a fitting accompaniment to the stunning quiche! This is what I came up with:
My salad had the following ingredients: two types of crinkly tangy, slightly bitter Radicchio (plain red, and variegated), long thin crunchy leaves of blanched chicons of Witloof chicory, softer bright green peppery Watercress, and home-grown peashoots - succulent and intensely pea-flavoured.
This meal is typical of our weekday meals these days. We have been making a conscious effort to eat less meat- mainly because good (local butchers') meat is very expensive, and ordinary (supermarket) meat is often very disappointing. Each week we try to have at least one meatless dinner (not vegetarian, because we eat cheese and eggs and suchlike instead). Since good vegetables are easier to find than good meat (for example, in my garden!) this is no penance at all, and we often end up eating meatless meals two or three times a week, not just once.