Ok, full disclosure: this is a sort-of recipe, not an exact recipe. I use the basic quiche recipe to use up veggies and other ingredients threatening to go bad in the fridge, or in the case of this past weekend, to use up some of the kale and tomatoes I harvested from my backyard garden…
The whole-wheat crust I bought frozen, but you can make a simple pie crust yourself if you’re feeling more motivated than me. 
Here is a quick recipe.
My filling: (though feel free to improvise!)
- 4 eggs
- 1/2 c. milk (I used almond milk)
- salt/pepper to taste
- dash nutmeg (optional)
- dash cayenne pepper (optional)
- 2 Tbl pesto
- 2 c. chopped greens (I used kale, but spinach would also work well)
- 1/4 c. onion, chopped
- 2 Tbl crumbled feta cheese
- 8-10 cherry tomatoes, sliced in half
Preheat oven to 400 degrees. Combine the eggs, milk, and spices in a bowl and whisk – set aside. Wash and chop greens (the smaller the better) and use a few paper towels or a salad spinner to make sure they are completely dry.
Spoon out the pesto onto the inside of the pie crust (I use the back of the spoon to spread evenly). Add the chopped greens as the bottom layer, then the onions, then the crumbled cheese, spreading evenly. Pour the egg mixture over the top, and use a fork to make sure all the greens are submerged. Top with the tomato slices.
Bake for 20 min, then reduce the heat to 350 degrees and continue baking another 15-20 min. To test doneness, poke a toothpick into the center, and if it comes out clean, it’s done!
Cool completely on the counter, then wrap and store in the fridge. Quiche can be eaten at room temp or heated up, your choice.
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