Kale & Mushroom Quiche

INGREDIENTS

For the Pastry

• 1 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon cracked black pepper
• 1/2 cup unsalted butter, cold & cubed
• 1/4 cup ice water

For the Filing

• 2 tablespoons extra virgin olive oil
• 2 cloves of garlic, minced
• 1 small onion, finely chopped
• 1 1/2 cups button mushrooms, sliced
• 1 bag of Stahlbush Island Farms Chopped Curly Kale
• Salt & pepper, to taste
• 1/2 cup heavy cream
• 4 large eggs
• 3/4 cup feta cheese, crumbled

INSTRUCTIONS

• For the pastry:
  • In a large mixing bowl sift together the flour, salt & pepper.
  • Add the butter & work into the flour mixture until a pea sized crumb mixture is formed.
  • Add the water one tablespoon at a time until the dough begins to come together.
  • Turn out onto a light floured surface, shape into a disc & wrap in plastic wrap. Refrigerate for 60 minutes while you prepare the filling. Dough can be made 24 hours in advance.
• For the filling:
  • In a large skillet over medium heat add the olive oil, garlic, onions & mushrooms. Cook until the onions begin to turn translucent & the mushrooms begin to soften, about 5 minutes.
  • Stir in the kale. Season with salt & pepper. Cook for an additional 2 minutes. Remove from heat & let cool to room temperature.
  • In a separate large mixing bowl whisk together the cream & eggs until fluffy. Season with a big pinch of salt & pepper.
  • Fold in the kale mixture followed by the feta cheese. Set aside while you roll out the pastry dough.
  • On a lightly floured surface roll out prepared pastry dough to 1/4 inch thick. Transfer to a 9-inch round pie dish & crimp edges.
  • Pour the filling into the pie shell & smooth the top to evenly distribute filling.
  • Bake for 30 minutes at 350(F) degrees, until the top is golden brown & centre has a slight jiggle. Let cool sightly before serving.