This made for a nice, easy Sunday night dinner. Local eggs, milk, and cheese are easy to come by, and greens are in season now--I used chard from the garden. Spinach would be good too, or even kale or collards.
1 9-inch pastry shell
2-3 cloves garlic, minced
4 cups coarsely chopped chard
1/2 cup crumbled feta
3/4 cup whole milk
Salt and pepper to taste
Preheat the oven to 375. Pre-bake the pie crust for about 15 minutes (weight it down with pie weights if using homemade).
While the crust pre-bakes, saute the garlic in olive oil for about 2 minutes. Add chard and saute until wilted. Spread chard in bottom of pie crust. Sprinkle feta over it.
In a small bowl, beat the eggs and milk together. Pour over the chard and feta. Bake quiche for about 35 minutes, until cooked through.