This one is unbelievably easy and dead impressive....and cooking in my oven as we speak... 
Knock up a quick bit of shortcrust pastry and line a large quiche tin
Fry off in a little butter and olive oil, 3 coarsely chopped onions and a red or orange pepper.
Sling in a couple of crushed garlic cloves if the fancy takes you.
Jiggle them all about for about 5 minutes, long enough to pour a nice glass of chilled white wine, then splash a dash of that in at the end too for good measure.
Beat 6 free range eggs and add a little seasoning of your choice (I like a good few grinds of tricolour pepper).
To the pan, add two large handfuls of cooked spinach (I've used some frozen from last season, but of course, it's better fresh, but what can you do in February
when you have none?)Toss it all around in the pan and add a generous portion of nicely diced feta cheese.
Give it a good mix then turn it into the bowl of beaten eggs and mix all the lovely ingredients well, without breaking the cheese up.
Add a handful of grated emmental or another gentle flavoured cheese, mix again and pour into the quiche tiin.
Throw into a preheated moderate oven for about 25 mins.
Voila.
Serve with a chilled glass of white and light salad, dressed with olive oil, balsamic vinegar and honey (equal measures of each - heaven...).....
