Puff Quiche

1. Preheat oven to 375 F. Defrost puff pastry and spread over a greased glass or stoneware pie pan. Press gently onto the bottom of the pan and cut the edges away. Create a decorative edge if you like.

(Reserve trimming for later.)

2. Heat olive oil in a saute pan and add garlic and onion. When onions are tranlucent, add red pepper and mushrooms, cook for 3 or 4 minutes and add the kale. Cook until kale has become limp.

3. Remove sauteed items from the stovetop and set aside to cool.

4. Whisk eggs thoroughly using a hand whisk and add milk, cheese, salt and pepper.

5. Pour egg mixture into the crust, then add the sauteed mixture.

6. Cut puff pastry trimmings in strips and decorate the top of the quiche, creating a sunray pattern. Reserve a larger piece so you can put the sun in the center. Use a biscuit cutter or glass to cut the puff pastry into a circle and add to the center of your quiche.

7. Place quiche in preheated oven and bake for 35 to 40 minutes, or until cooked completely.

8. Serve with red pepper relish and toast for a delicious, filling meal!