This quiche is what we like to call a fridge-emptier. Just use these ingredients as a guideline. All you need is a member of the onion family to saute for the base — the... other veggies can be swapped with whatever you have on hand. Repurpose leftover kale or broccoli from another meal, or use fresh, as here. Either way, it makes for a great meal.
Preheat the oven to 400 degrees. Lightly oil a 9-inch round baking pan (if not using a crust).
Heat the olive oil over medium heat in a wide skillet. Add the leeks and poblano pepper, and cook until the leeks are just beginning to turn brown, about 5 minutes. Add the garlic and cook for another 2 minutes.
Add the broccoli, kale, a small pinch of salt and cook, stirring until the kale is wilted and the broccoli is bright green. Turn off the heat.
In a medium bowl, lightly whisk the eggs with the chopped parsley, salt, pepper and Parmesan cheese.
Spread half the broccoli mixture into the bottom of the prepared baking pan or pie crust, if using. Pour in half of the egg mixture, sprinkle with half of the goat cheese, then top with the remaining broccoli, eggs, and goat cheese.
Bake in the oven to 10 to 12 minutes, or until the eggs have set and are golden brown. Serve warm or at room temperature.