Hearty Sausage, Kale & Pepper Quiche

Preheat oven to 375F. Prepare pie crusts by pricking the bottoms with a fork and brushing with a beaten egg yolk. Blind bake the crusts for 10 minutes, and set aside to cool.

While the crusts are in the oven, crumble and brown the sausage in a large skillet. You definitely want let it get brown and slightly crispy.

Thinly slice the onions. Remove the tough stems from the kale and cut it into bite-sized pieces. Once the sausage has browned, remove it to a paper towel-lined plate to rest. Do NOT drain the skillet! Add the onions to the hot skillet along with the crushed red pepper, and allow them to soften and become translucent. Add the kale all at once, along with the salt and the minced garlic. (Yes, this seems like a lot of salt, but we like our greens salty. Feel free to adjust!) Stir the kale and allow it to wilt. Let it cook for 10 minutes or so, while you chop the peppers.

Seed the peppers and chop them into bite-sized pieces, about 1/4 to 1/2 inch.

Build the quiches starting with the kale and onion mixture spread evenly on the bottom of the pie shell. Follow with the browned sausage on top of the kale, and top with a good handful of shredded cheese. Follow with the chopped peppers and top with another generous handful of cheese.

Whisk together the eggs, milk, and black pepper. Pour evenly over the two quiches and place on cookie sheets to bake. Bake for about 45 minutes, or until eggs are set and top is lightly brown. Let cool for 10 to 15 minutes before slicing.