Keeping it Quiche

Eggs are my go to.

It seems when you have a fridge full of vegetables no longer able to inspire, the last few shavings of the cheese you splurged on, and touch of milk, the possibilities with the inclusion of an egg seem rather epicurean.

I'm leaving Boston for a bit and needed to use some of the perishables in my fridge. The result was a hearty quiche brimming with lacinato kale (a personal staple), sun-dried tomatoes and the Percorino left over from last week's strawberry pasta.

These particular sun-dried tomatoes weren't packed in oil, so I steeped them in hot water for 30 seconds or so to soften them up a bit.

Quite good indeed.