Kale & Mushroom Quiche

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

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

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.