Kale and Mushroom Quiche

• Vegetarian

• Produce

  • 8 oz Button mushrooms
  • 3 cups Kale
  • 1/2 Yellow onion

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 1/2 tsp 1 pinch kosher salt
  • 1/2 tsp Black pepper, freshly ground
  • 1/2 tsp Nutmeg

• Oils & Vinegars

  • 2 tbsp Olive oil

• Bread & Baked Goods

  • 1 9-inch pie crust

• Dairy

  • 1 cup Fontina cheese, grated
  • 1/2 cup Heavy cream
  • 1/2 cup Milk
  • 1/4 cup Parmesan cheese, grated

• Liquids

  • 3 tbsp Water

Found on garlicandzest.com

Description

Ingredients

• 1 9-inch pie crust
• 8 ounces button mushrooms, thinly sliced
• 1/2 yellow onion, thinly sliced
• 3 cups kale, stems removed, very finely chopped
• 2 tablespoons olive oil, divided
• 3 tablespoons water
• 4 eggs
• 1/2 cup milk
• 1/2 cup heavy cream
• 1/2 teaspoon freshly grated nutmeg
• 1/2 teaspoon + 1 pinch kosher salt, divided
• 1/2 teaspoon freshly ground black pepper
• 1 cup grated fontina cheese
• 1/4 cup grated parmesan cheese

Directions

• Preheat oven to 450 degrees. Place pie pastry into glass or ceramic pie plate. Press bottom and sides into plate and finish the edges of the crust by pressing the tines of a fork against the rim of the crust, or by pursing the edges together between your thumb and forefinger. Refrigerate crust until oven has heated completely. Place pie plate into the oven and bake for 6-7 minutes until set and just starting to brown. Remove crust from oven and set aside. Reduce oven temperature to 325 degrees. In a large skillet, heat one tablespoon olive oil over medium heat. Add onions to skillet and sauté for 2-3 minutes. Add mushrooms and pinch of salt. Cook 5-7 minutes, until vegetables are tender and mushrooms have given off their liquid, stirring occasionally. Transfer onion mixture to a small bowl. Add remaining oil to the skillet and add chopped kale. Cook 1 minute, stirring. Add water and cook until kale is wilted and water has evaporated, stirring occasionally, 2-3 minutes. Add kale to onion mixture. Set aside. In a medium bowl add eggs, milk, cream, nutmeg, remaining salt and pepper. Whisk to combine. Add kale mixture, parmesan and fontina to eggs. Stir to combine. Pour filling into pie crust and bake for 45 minutes, until filling is set. Remove from oven. Let quiche cool for half an hour before serving.