Roasted Red Pepper Quiche with Feta and Kale

Preheat oven to 375ºF.

Arrange kale, red peppers, and cheeses in the bottom of the pie shell. Whisk eggs and cream with sprinkles of salt and pepper, and pour over kale mixture.

Bake quiche for 50–60 minutes until puffed and golden. Let cool slightly before serving. Enjoy!

Notes:
• This egg mixture will be enough for a medium pie crust, and should come to nearly the top of the crust, leaving 1/4 to 1/2 inch of exposed crust. If needed, add another egg to the filling, or save any leftovers for scrambled eggs.
• Substitute the cheese and veggies for any quiche filling you like!
• This is perfect made ahead. The cooked quiche can be kept covered in the fridge for a few days or frozen indefinitely. Just reheat in the oven until warm. Or prep the veggies and cheese, egg mixture, and crust, store separately in the fridge and assemble right before baking the quiche.