Broccoli and Spinach Quiche with Homemade Pesto

OK, so this is my second quiche in the span of a couple of months - can you tell that I like quiche?  There aren't a whole lot of simpler, more satisfying gluten free dishes than a crust less quiche, and this one is drizzled with a little homemade pesto sauce.  I just finished reading The Queen of Fats by Susan Allport, and with the sheer amount of green leafy veggies, free range eggs, walnuts, high quality canola oil, and free range cheese in this one, hopefully this is a meal that will at least replace a few of my omega 6 fats in my cell membranes with some omega 3s.  That may be a simple explanation, but the implications in this book cannot be ignored.  Although omega 3 and omega 6 fatty acids are both essential to our bodies, it is evident that we have grown deficient in omega 3 fats because of the lack of green leafy veggies, emphasis on overall polyunsaturated fats instead of omega 3s, processed foods that inevitably reduce omega 3s for shelf life, and sadly the incorporation of too many omega 6 fatty acids in to our food animals tissues because of the improper diets fed to them and their poor living conditions.  So let's start doing something about that and get back to the quiche. 
Ingredients:
5 cage free vegetarian fed, or free range eggs.
1 cup milk of your choice (I use local raw milk)
1 cup chopped broccoli (frozen thawed)
2 cups fresh organic spinach chopped rough
1 cup fresh Portobella mushroom diced
1/2 white onion chopped
1 cup free range, grass fed white cheddar cheese (Trader Joe's) hand shredded from the block

Pesto Sauce
2 cups organic fresh basil leaves chopped rough
1/2 cup walnuts
1 cup Parmesan cheese grated from block
1-2 cloves garlic
Pinch of salt
Canola Oil (expeller pressed, no solvents)
Extra Virgin Olive Oil

For the quiche, get all of your veggies chopped and cheese grated.  Preheat the oven to 400 degrees.  Beat the eggs well so that the whites and yolks are homogeneous and then whisk in the milk.  (You can use heavy cream in place of milk)  Butter a pie dish with some unsalted organic butter.  Put all of your veggies and cheese in the pie pan and sprinkle a pinch of salt on top.  Pour the egg mixture over the veggies and mix it all up well with a fork. Make sure the veggies are dispersed evenly throughout the mixture and pop that bad boy in the oven for about 30-40 minutes or until the top of the quiche gets nice and brown.

While the quiche is in the oven.  Roughly chop the basil leaves and put them in a food processor.  Add walnuts, garlic clove, pinch of salt, and Parmesan cheese.  A little squirt of lemon juice wouldn't hurt either.  Turn on the food processor and after everything is chopped fine, start dribbling olive oil in to the mixture until the consistency is liquid, but not too runny.Finish the mixture off with some canola oil.  Experiment with the pesto.  This sauce is going to liven up your quiche and make it irresistible, so taste the pesto at every step and make sure it is tasting the way you would eat it.  There are no rules except your own rules when it comes to the food you are cooking, so don't be afraid to add a little more cheese, a little more salt, a little less walnut, or whatever until you like the taste of your pesto sauce.  After you get the pesto just right, the quiche should be about done.  Take her out of the oven, drizzle (or plop) some pesto on top and you are done.  Store your pesto and quiche in the fridge (unlike Mandy who left our quiche out on the counter top all night long) for the next day and maybe even the next day if you don't eat it all before then.  Enjoy!!