Step 1Preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). Make the savoury pie crust as per this recipe here.
Step 2Blitz the kale in a high speed food processor until fine. Option to simply chop fine if you prefer.
Step 3Peel and finely dice the onion. Heat 1 tablespoon of olive oil in a pan. Add the onion and gently fry on a medium-low heat for about 2 minutes until soft.
Step 4Peel and finely chop the garlic. Add the kale and garlic to the onion and sauté for a further 1-2 minutes on the same heat until wilted. Remove from the heat.
Step 5Add 2 tablespoons of the marinara or red pesto sauce to the bottom of the quiche crust and spread evenly across the bottom.
Step 6Add the kale, onion and garlic mix and spread to the edges. Half the cherry tomatoes and place on top of the kale mix, along with the soft goats cheese.
Step 7Crack open the eggs in a cup and whisk with a fork. Add a good pic of salt and pepper. Add to the quiche base and top with little dollops of the remaining 1 tablespoon of marinara or red pesto sauce.
Step 8Bake in the oven for 20-25 minutes until the eggs have set.
Step 9Remove from the oven, allow to cool slightly and top with fresh basil leaves, cracked black pepper and optional baby watercress. Store in the fridge for up to 4 days.