Spinach Feta Watermelon Radish Quiche

2 bags spinach, finely chopped (or 1 bunch kale or rainbow chard)

1 leek, finely chopped (use green and white parts)

2-3 cloves garlic, crushed

1-2 watermelon radishes, thinly sliced

1/3 cup cream cheese

1 pie crust

1 tsp dried oregano, basil, or thyme (or a mixture of all)

1/2 tsp salt

1/2 tsp pepper

1 TBSP olive oil

4 eggs

1 cup feta

Preheat the oven to 375. (Pre-bake the crust for a few minutes, but not fully.) Saute the spinach, garlic, and leeks in olive oil. Remove from heat. In a bowl, mix the eggs, cream cheese, feta, salt, pepper, dried herbs, and cream cheese together well. Place a layer of thinly sliced watermelon radish on the bottom of the pre-baked pie crust. Mix the sauteed spinach in with the egg mixture. Spread the egg mixture over the watermelon radishes and pie crust. Layer one more watermelon radish layer on top of the egg mixture. Bake for 30-45 minutes, until the top is lightly golden.