Kale Pesto: In a large frying pan, heat oil over medium heat. Add onion and garlic and saute until translucent, about 3 minutes. Add kale and coat with oil mixture. Cover and let kale wilt until tough stems are tender, 6 to 8 minutes.

Remove kale from pan and place in a food processor. Process until it has the texture of a fine pesto.

Quiche: Cut 4 sheets of phyllo into 4 equal-size squares. Layer phyllo squares one by one into 4 large ramekins, brushing each layer of pastry lightly with oil. (Keep phyllo sheets between two moist dish towels to prevent them from drying out when you're not working with them.)

In a large mixing bowl, beat eggs. Add milk, then Parmesan and mix until blended. Add kale pesto and stir to combine well. Season with salt and pepper.

Pour egg mixture into ramekins, leaving about 5 mm (1/4 inch) at the top. Place ramekins on a baking sheet and then place on the middle rack of the oven. Bake for 30 to 35 minutes or until firm. Remove from baking sheet and let ramekins cool before serving to little hands. Makes 4 servings.