It was seeing my favorite French chef Jacques Pepin first whip up a marvelous looking Quiche Lorraine rich with cream, Gruyere Cheese and bacon on television that sparked an interest in the classic dish.

That was many years ago. After some experimentation, it would lead to what’s known among family and friends as “Auntie Lo’s Quiche” with cream, sausage and Muenster cheese. Its’ good reputation rests on the fact that the dish travels well to the “potluck” dinners and “bring-a-dish” celebrations the clan favors.

But that recipe needed a serious makeover to hit the road for Friday night suppers during Lent. Food historians note that throughout its’ long history Quiche has transformed many times, originating as an egg and cream custard back in the late Middle Ages, acquiring cheese and later bacon pretty late in the day.

Since today’s varieties often include shellfish and vegetables, especially broccoli and mushrooms, creating a version for Lent was a no-brainer. One earlier vegetable re-working featured asparagus and it went over pretty well.

But this year, the culinary combination of spinach, cheese and eggs has been a very popular pick from the diner menu at after Mass get-togethers. I decided to give it a go for Lent and the resulting recipe appears below.

Table Blessing

Bless this food we are about to share, a sign of your goodness to us, bless those who prepared it, and who serve it, and keep us ever mindful of those who go hungry this night.

May our meal and our celebration nourish our bodies and strengthen the bonds that unite us in love and faithful service.

We ask this through Christ Jesus, Amen.

Excerpted from “A Blessing before our meal,” Catholic Health Association of the United States