Frozen spinach keeps it convenient, but fresh works just as well—just wilt and drain it first. The crust can be made ahead, and the filling comes together in minutes.

One of my personal favorites is this Spinach Feta Quiche. The creamy, savory combination of spinach and tangy feta is always a crowd-pleaser, whether served for brunch, lunch, or as a light dinner.

Remove the quiche from the oven and allow it to sit at room temperature for 20-30 minutes before cutting. Garnish the quiche with fresh thyme and sprinkle with sea salt. Serve warm.

Heat the oven to 350 degrees. Roll out the tart dough about one-eighth inch thick and line 6 (4-by-1 1/4 -inch) individual tart pans with removable bottoms with dough.

Bake the quiche until set and golden brown, about 30 minutes. Let stand on a wire rack for 10 minutes before slicing. Quiche can be served warm or at room temperature.

— From "Eggsecutive Orders: A White House Chef Mystery" by Julie Hyzy (Berkley, $7.99) 6 servings 1/2 cup butter 3 cloves garlic, smashed, peeled, and finely minced 1 small onion, trimmed ...