This is my go-to quiche recipe. Here, it features tatsoi, but feel free to make it with spinach or kale. Try it with different combinations of greens and herbs, based on what’s growing in your garden, or what’s available at the market. You can also swap Swiss or Gruyere cheese for the feta.
2 cups tatsoi leaves, roughly chopped and tough stems removed
1 (9-inch) pie crust (purchased or homemade)
1 cup crumbled, imported feta cheese
2 tablespoons chopped fresh basil
Freshly ground pepper
1½ cups half-and-half or milk
4 large eggs
½ teaspoon sea salt
Heat oven to 375°. Arrange tatsoi leaves on bottom of pie crust. Sprinkle feta cheese and basil on top of tatsoi; season with pepper. Whisk half-and-half, eggs, and salt together, then pour over quiche. Bake until golden brown and a knife inserted into the center comes out clean, 45–55 minutes.