Black olive tapenade

Try this tapenade recipe for a quick appetizer with the authentic taste of Provence. This blend of olives, garlic, oil, and capers is a sharp and tangy spread for breads, breadsticks and vegetables.

INGREDIENTS

•     2 cups pitted olives
•     2 tablespoons capers
•     1 clove garlic, crushed
•     2 tablespoons olive oil
•     1 tablespoon lemon juice
•     pepper

 METHOD

       1 Place olives, capers and crushed garlic in a food processor and process until smooth. With the food processor on, pour in the olive oil in a steady stream to form a smooth paste. Stir in the lemon juice and season to taste with pepper.

       2 If you place the tapenade in a sterile jar and cover it with a thin layer of olive oil, you can keep it in the refrigerator for up to two weeks.

Although the French do tend to eat tapenade as an appetizer, you will also find it as an ingredient in recipes of Provence.

Ham and leek quiche

This quiche makes a very full pie plate, and is very tasty, creamy and rich! All types of vegetables and cheeses can be combined and used in the quiche filling.

INGREDIENTS

• 3/4 lb leeks (about 3 medium; white and pale green parts only)
• 2 teaspoon olive oil
• 1/4 lb thinly sliced smoked ham
• 1 cup Swiss cheese, coarsely grated
• 3 large eggs
• 1/8 teaspoon freshly grated nutmeg
• 1/4 teaspoon black pepper
• salt to taste
• 1 3/4 cup sour cream 
• 1/3 cup heavy cream

METHOD

1 Preheat oven to 350°F.

2 Heat olive oil in large skillet on medium heat. Add leeks; cook and stir until tender. Stir in ham. Remove from heat; set aside.

3 Prepare pie crust for unfilled 1-crust pie using 9-inch pie plate.

4 In a large bowl, whisk together the eggs, sour cream and heavy cream. Season with the salt, black pepper and the nutmeg. Scatter the leek mixture evenly over the bottom of the pastry shell. Pour in the egg mixture and mix lightly with a fork to distribute evenly. Sprinkle evenly with the Swiss cheese.

5 Bake 35 to 40 min. Let stand 10 min. before serving.