Cooking Instructions
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Step 1
Preheat oven to 450 degrees F (230 degrees C).
Step 2
Place the
9-inch Pie Crust (1)
into a 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. Refrigerate crust until oven is preheated.
Step 3
Place pie plate into the oven, and bake pie crust 6-7 minutes until set and just starting to brown. Remove crust from oven, and set aside. Reduce oven temperature to 325 degrees F (160 degrees C).
Step 4
In a large skillet, heat some
Olive Oil (15 mL)
over medium heat. Add the
Yellow Onion (1/2)
to the skillet, and sauté 2-3 minutes.
Step 5
Add
Button Mushrooms (225 g)
and a pinch of Kosher Salt. Cook 5-7 minutes, stirring occasionally. After 5-7 minutes, vegetables should be tender, and mushrooms should have given off their liquid. Transfer to a small bowl.
Step 6
Add more
Olive Oil (15 mL)
to the skillet, and add the
Kale (75 g)
. Cook 1 minute, stirring. Add
Water (45 mL)
and cook until kale is wilted, and water has evaporated, stirring occasionally, 2-3 minutes. Add kale to onion mixture and set aside.
Step 7
In a medium bowl, add the
Eggs (4)
,
Milk (120 mL)
,
Heavy Cream (120 mL)
,
Ground Nutmeg (1 g)
,
Kosher Salt (3 g)
, and
Freshly Ground Black Pepper (1 g)
. Whisk to combine.
Step 8
Add the kale mixture and
Fontina Cheese (110 g)
and
Parmesan Cheese (20 g)
.
Step 9
Stir to combine, then pour into pie crust and bake 45 minutes, until filling is set. Remove from oven.
Step 10
Let quiche cool (around 30 minutes) before serving.
