A private vegetarian kitchen

Zucchini puree, topped with crotons and
cream drizzles; spinach quiche with a wholegrain crust.

The puree, served hot, was delicate but not runny. Red chili flakes
added a subtle layer of zest and heat. Amazingly, the crust
of the quiche was made without a single dab of butter. After
three pieces of quiche, I was barely able to move. But with a great
ambiance and all the great company, why should I?