Peppers and Greens Quiche
Simple, hardy and delicious, this quiche comes together in minutes. Start with the custard base and incorporate whatever cooked vegetables you have on hand!

For custard:

For filling:
For crust:

  1. Preheat oven to 375F
  2. Make crust (recipe here), then roll out and line pie pan. Blind bake pie crust for 20 minutes at 375 with pie weights, then remove weights and bake for 5 minutes. Remove from oven and set aside, but keep oven on.
  3. Make custard: combine eggs and whole milk/cream in a small bowl and whisk until combined. Add salt and pepper to taste.
  4. Prepare vegetables: Tear or slice spinach and kale into bite-sized pieces. Dice sweet peppers and onion, mince hot peppers and garlic, and tear mushrooms into small pieces (if using). 
  5. Heat a large skillet over medium heat, then add olive oil/butter to pan. Sauté sweet peppers, mushrooms, and onion for about 5-7 minutes, until soft and beginning to brown. Season to taste.
  6. Add garlic and hot peppers (if using) and cook until aromatic, roughly 30 seconds. 
  7. Add greens to skillet by the handful and cook until bright green and wilted, 2-3 minutes. Remove pan from heat.
  8. Grate cheddar cheese and sprinkle half into baked pie crust. Add cooked vegetables, spreading out in one layer, then top with custard and rest of cheese.
  9. Bake in preheated oven for 30 minutes, or until a knife inserted into quiche comes out clean. 
Enjoy hot, warm, or cold! Keep quiche uncovered in the refrigerator to allow moisture to evaporate, which will keep quiche firm.