Cooking Instructions
1.
Preheat oven to 450 degrees F (230 degrees C).
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.
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).
4.
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.
5.
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.
6.
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.
7.
In a medium bowl, add the
Eggs (4)
,
Milk (1/2 cup)
,
Heavy Cream (1/2 cup)
,
Ground Nutmeg (as needed)
,
Kosher Salt (as needed)
, and
Freshly Ground Black Pepper (as needed)
. Whisk to combine.
8.
Add the kale mixture and
Fontina Cheese (1 cup)
and
Parmesan Cheese (4 Tbsp)
.
9.
Stir to combine, then pour into pie crust and bake 45 minutes, until filling is set. Remove from oven.
10.
Let quiche cool (around 30 minutes) before serving.
