The Best thing about quiche is that you can substitute almost any ingredient (except the eggs!) and it will come out totally different, but totally good.

Ingredients

• A little butter or olive oil
• 3 cloves garlic, chopped
• 1 small onion, chopped
• 2 bunches of spinach or Swiss chard (ribs removed) or Hakurei turnip greens (or any other tender green)
• 6 ounces or feta or chevre (any flavor,) crumbled
• 6 ounces of some grateable cheese, grated
• Any kind of sausage, such as chorizo or breakfast sausage (optional)
• 1 (9 inch) unbaked deep dish pie crust
• 4 eggs, beaten
• 1 cup milk
• salt and pepper to taste

Directions

Preheat oven to 375 degrees F (190 degrees C). In a skillet, heat the butter or oil over medium heat. Saute the garlic and onion until lightly browned. If you are using sausage, remove it from the casing and add it to the pan. Cook it until browned while chopping it into small pieces. Add the greens and cook until just barely wilted (just to get them small enough to fit in the pie pan.) Spread the mixture in the pie crust. Sprinkle the crumbled cheese and half the grated cheese over it. Season with salt and pepper. Beat the eggs with the milk in a bowl. Pour them evenly into the pie crust. Bake in preheated oven for 15 minutes. Sprinkle top with remaining grated cheese, and bake an additional 35 to 40 minutes, until set in center. Allow to stand 10 minutes before serving.

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 1/2 lb Swiss chard, large ribs removed and chopped into strips
• 3/4 cup goat cheese (feta or chevre) crumbled
• 6-7 eggs, beaten
• 1/2 cup whole milk, half and half, or cream
• nutmeg
• salt and pepper, to taste

Directions

Preheat the broiler. In an oven-proof skillet, saute the onion in olive oil until translucent. Add the chard, turn the heat to low, and cook, covered, until wilted. Drain any excess liquid. Spread the chard evenly over the bottom of the skillet. Crumble the cheese over it. Beat the eggs with the milk and spices and add it to the pan. Cook on medium-low heat until the edges are set. Place the whole skillet in the oven and broil until the frittata is set in the center and browned on top.