Kale and Mushroom Quiche

Preheat oven to 450 degrees F (230 degrees C).

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.

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).

In a large skillet, heat some Olive Oil (1 Tbsp) over medium heat. Add the Yellow Onion (1/2) to the skillet, and sauté 2-3 minutes.

Add Button Mushrooms (2 1/4 cups) 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.

Add more Olive Oil (1 Tbsp) to the skillet, and add the Kale (3 cups). Cook 1 minute, stirring. Add Water (3 Tbsp) and cook until kale is wilted, and water has evaporated, stirring occasionally, 2-3 minutes. Add kale to onion mixture and set aside.

In a medium bowl, add the Eggland's Best Classic Eggs (4), Milk (1/2 cup), Heavy Cream (1/2 cup), Ground Nutmeg (1/2 tsp), Kosher Salt (1/2 tsp), and Freshly Ground Black Pepper (1/2 tsp). Whisk to combine.

Add the kale mixture and Fontina Cheese (1 cup) and Parmesan Cheese (4 Tbsp).

Stir to combine, then pour into pie crust and bake 45 minutes, until filling is set. Remove from oven.

Let quiche cool (around 30 minutes) before serving.