and a big fat leek.
There was only one thing I could do. Make a quiche.
Quiche with Mushrooms, Leeks and Kale
(Could easily be made with onion and spinach or any combo of veggies.)
Trim the end of your leek off and then cut the dark greens off. (You just want the white and light green part of the leek.) Cut the remaining leek lengthwise, separate and rinse. Then dice it up. Saute in olive oil or butter. When they are tender, add the mushrooms, chopped and saute those. When they are tender and have released their liquid, remove them from the pan. Add a little more olive oil or butter and saute the kale. Remove from heat.
Grate some cheese, you'll need one cup total. You can use swiss or cheddar or parmesan, whatever you want. I used a mix of cheddar and mozzarella because that's what I had on hand. Sprinkle a tablespoon of flour on the cheese.
In a bowl, mix together 4 eggs, 1 1/2 cups of milk (or cream, or half and half, whatever you have on hand) salt, pepper, a little garlic powder (if you are using swiss cheese a little nutmeg is good too).
Pre-bake a pie crust. You can make this from scratch or if you have one store bought laying around like I did, there's no shame it using it! To pre-bake, cover with foil or parchment paper and bake for 8 minutes at 400 degrees, uncover and bake an additional 4 minutes until pastry is set and dry. (If it is forming bubbles, pop them down).
Mix your veggies and cheeses together and put them in the pie crust. Cover with egg mixture.
Bake at 325 for 35-40 minutes (mine took 50 minutes) or until a knife inserted near the middle comes out clean. If necessary cover edges of crust to prevent over browning. Let stand at least 10 minutes before serving.