3 cloves of Garlic, minced
1 small Onion, chopped
6-8 large leaves of Swiss Chard and/or Kale
6 oz. Feta Cheese
8 oz. Shredded Cheddar
4 Eggs, beaten
1/2 - 1 cup of Milk
Salt and Pepper to taste
1 Deep Dish Pie Crust
Preheat oven to 375 degrees fahrenheit. Saute onion and the chopped stalks of the chard in olive oil for 5-7 minutes. Add garlic and shredded chard/kale leaves and saute until leaves are limp.
Mix in feta and 1/2 cup shredded cheddar, along with salt and pepper. Remove from heat.
Spoon into pie crust.
Combine beaten eggs and milk and pour over veggies, mixing to incorporate the egg throughout. Bake for 15 minutes. Sprinkle the rest of the cheddar on top and bake for another 30-45 minutes until the cheddar is set. Let is rest for 15 minutes before serving.
Easy Pie Crust
Sift 1 1/2 cups flour, 1 1/2 t. sugar, and 1 t. directly into pie pan.
Measure 1/2 cup canola oil in a Pyrex cup and whisk in 2 T. milk. Pour onto flour. Mix until smooth with a fork.
Using fingers, push dough from center of pan out and up the sides, aiming for even thickness throughout. Crimp the top edge between two fingers of one hand and thumb of the other.
Bake according to the quiche recipe.
If you need a pre-baked crust, prick the dough with a fork and bake for 10-15 minutes at 450