Kale Quiche

Start by making the crust. First put a couple of ice cups in some water and set aside. Put the flour, salt and cold sliced butter into a large bowl and cut with a pastry cutter until the butter is the size of small peas. Alternatively, pulse in a food processor a few times. Add the iced water one tablespoon at a time (or drizzle into the food processor while running), only until the dough comes together and you are able to form it into a ball. It should just stay together without falling apart. Form the dough into a ball, wrap in clingfilm, and chill for at least an hour.

For the filling, first remove the tough stalks from the kale pieces. Rinse the kale in water, and the saute with the oil for 3–5 minutes or until bright green and tender. Let cool. Add eggs, half-and-half, the cheeses, and salt and pepper to a bowl and whisk to combine. Then add the kale and mix that into the egg mixture as well.

Preheat oven to 375ºF. To assemble, roll the chilled dough out into a circle and press into a lightly greased pan. Pour in the egg mixture and fold over or trim the excess dough. Bake for 20–30 minutes, or until crust is light brown and filling puffed. Increase the temperature to 400ºF for the last 5 minutes or so if you want the crust to get more golden.