Garlicky Kale Quiche

I've been making a version of this quiche every since I started signing up for farm shares.  This is my favorite way to use up a ton of leafy greens.  This recipe calls for kale but you could easily substitute whatever greens you have (dandelion, collard, etc.)  And don't worry, the crust is easy! no rolling necessary!

Photo credits: Tobin Curran

Crust
    *1 cup wheat flour
    *1/2 cup flax seed meal
    *3/4 tsp salt
    *1/2 tsp garlic powder
    * 2 Tbsp cold milk
    * 1/2 cup olive oil

Sift four and salt. Combine oil and milk. Combine with flour mixture. Mixture will be crumbly.  Finger mold dough around pie pan. Bake a 375 for 20 minutes.  While the crust is baking, prepare the filling.


Filling
Vegetables
    *2 Tbsp Olive Oil
    *1 medium onion, finely diced
    *1/4 tsp salt
    *Bunch of kale, washed and chopped, tough stems removed
    *1 tsp balsamic vinegar
    *2-3 cloves garlic, finely diced or pressed

Egg
    *10 eggs
    *1/8 tsp fresh ground black pepper
    *1/8 tsp cayenne pepper
    *1/4 tsp salt
    *1 tsp dried basil

Topping
    *1 tomato, thinly sliced
    *1/2 cup shredded cheese


Combine oil, onion and salt in saucepan and cook over medium heat until onion is translucent, approx. 5 minutes.  Add kale and cook until wilted.  Add balsamic vinegar.  Turn off heat and add garlic, stir and set aside.

Whisk together eggs and spices.

Spread kale-mixture across the bottom of the baked pie crust.  Pour egg mixture over kale.  Cover with slices of thin tomato and shredded cheese.  Sprinkle with more basil.

Bake at 375 degrees for 30-35 minutes, until cheese is golden brown and egg is set.

Great served with a side of sweet potato homefries!