My fellow foodie, Archana of LettuceVeg.com, and I have been talking about making dinner together for a while now. We finally had a chance to get together and get our cooking on a couple nights ago for a light and easy three-course meal. We both knew we just didn’t want anything fried and also wanted to steer clear of pasta for once. So we figured what better way to kick things off than making a summer quiche? She pulled up a recipe from Gourmet but customized it to our own tastes: a spinach, basil and tomato quiche with a whole wheat crust.

First things first: As an appetizer, Arch brilliantly suggested we go light with fresh, homemade salad. We picked up some greens, red bell peppers, and mandarin oranges (we both are obsessive about them), and topped it off with chopped almonds and a smidgen of tomato basil feta cheese. We mixed it with balsamic vinagerette and voila:

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