Red Kale and Tomato Quiche
What you will need:
1 pie crust (ours makes 2)
8 large eggs
2 cups red kale, chopped
1 cup sharp cheddar
1 cup milk
2 green onions, sliced thin
2 garlic cloves, minced
2-3 medium sized tomatoes, quartered and sliced
1 egg white for egg wash
What you will do:
Preheat oven 400.
Roll out pie crust and gently lay in 9in pie pan, cut off excess dough around pan edge and shape crust.
In medium size skillet sautee green onions on medium low heat in 1-2 tablespoons of olive oil. Once onions have softened, 2-3 minutes, add garlic and stir. Cook green onions and garlic on medium low heat for another minute or so. Turn off heat and add red kale. Mix. Leave on hot burner and allowing red kale to soften.
Crack eggs into small mixing bowl and whisk. Add, milk, cheese, salt and pepper and stir. Carefully pour egg mixture into prepared pie crust. Gently add the red kale and onion mixture to the egg and then add sliced tomato however you prefer. Brush egg wash onto exposed pie crust and then sprinkle fresh cracked pepper and salt onto crust and egg.
Set on cookie sheet and put into preheated oven and cook for 15 minutes. Then reduce heat to 375 and bake another 25-30 minutes, until egg is cooked.
Remove from oven and allow to cool for 5-10 minutes before cutting.