Rustic Pan Quiche with Greens and Feta

Simply plop the rolled pastry on the parchment paper into a cast iron pan, par bake for 15 minutes and fill with delicious greens and cheese.

Recipe:

One homemade or store-bought pie crust
1 16oz bag frozen broccoli, thawed
2 cups shredded kale or spinach , blanched in boiling water for 2 minutes
8 eggs
1/2 cup milk
11/2 cups ricotta cheese
1/2 cup grated Parmesan cheese
Salt, black pepper, red chili flakes to taste
3/4 cup feta cheese, broken into chunks

Preheat oven to 350°F. Place the parchment paper with the rolled pie crust into a 9” cast iron pan. Prick the pastry with a fork all over and bake for 15 minutes until golden.
Raise the temperature of the oven to 400°F.

Place the eggs, milk, ricotta cheese and Parmesan cheese in a bowl. Season with salt, black pepper and a pinch of chili flakes and whisk well. Add the broccoli and kale to the egg mixture and stir to combine. Pour the mixture into the baked pastry shell, top with chunks of feta and bake for 40 minutes until just set.