Sunday brunch is a much anticipated meal at my house. Rolling out of bed just before noon, stumbling to the kitchen for that first cup of coffee, then bumbling around the kitchen to make scrambled eggs, or an omelette, or if you really want to impress your lover who's still asleep in bed, waffles (not the toaster ones, cheater).

Every so often I like to do a quiche for brunch because it may look like you woke up at 5 am and slaved over it, but I think it's much easier than making pancakes or eggs benedict. If you have a tart crust made the night before, of course.

This spinach, olive, and sun-dried tomato quiche is made in a crust that has cheese. Roll it out the night before, line your tart pan, then cover it with plastic wrap to put in the refrigerator. When you wake up the next morning, all you have to do is mix up the quiche filling, which takes no more effort than if you were making an omelette. You'll be a star when you serve brunch in bed.

The recipe is fairly basic and also works well if you exchange the spinach, olives or sun-dried tomatoes for any number of vegetables.

Spinach, Olive, and Sun-dried Tomato Quiche

For the parmesan crust:
Stir together 1 c. all purpose flour with ⅓ c. shredded parmesan cheese. Cut in ⅓ c. shortening until the mixture is crumbly. Add 1 tablespoon cold water to moisten and toss gently with a fork. Continue adding 3 to 4 more tablespoons cold water, 1 tablespoon at a time until the mixture is moistened. Form the dough into a ball with your hands. On a lightly floured surface, roll out the dough to a diameter that will fit a 10 inch tart pan. Line the tart pan, cover with foil, and bake in a 325 oven for 5 minutes. Remove the foil, brush the inside of the crust with 1 lightly beaten egg yolk, then bake for 2 more minutes, uncovered.

For quiche filling:
Whisk together 3 large eggs, 1 c. cream, ¼ teaspoon salt, a dash of pepper, and a dash of nutmeg. Stir in 1½ c. cooked chopped spinach, ½ c. chopped onion, ½ c. pitted black olives (I like kalamata), and ½ c. sliced sun-dried tomatoes.

Pour the filling into the hot baked tart shell. Bake in 325 degree oven for 25 minutes. It may take longer, but check every few minutes. The quiche is done when the center doesn't jiggle, or when a knife in the middle comes out clean.

Leftover brunch quiche also tastes great for lunch during the week with a salad.