Sautéed mushrooms, onions, and French cream make this Kale, Onion, and Mushroom Quiche creamy while the kale adds a slight crunch and a crumbly almond flour crust melts in your mouth. Perfect for breakfast, brunch, lunch, and dinner!
1teaspoondried herbsor 1 tablespoon fresh
2cupskaletorn into small bite-sized pieces
In a large bowl, add two cups almond flour, 1/2 teaspoon salt, and dried or fresh herbs and mix. Add 2/3 cups cold butter (diced) and cut it into the flour using two forks, a pastry cutter, or a potato masher. Keep working until the butter is incorporated into the flour.
Add the vinegar, cold water, and 1 egg yolk and work into the dough with your hands. Keep mixing/kneading until everything is incorporated.
The dough will be very moist. Wrap it in plastic wrap and place in the refrigerator for 15 minutes. Preheat your oven to 350 degrees Fahrenheit.
Place the chilled dough in a tart pan and spread across the bottom and sides until the whole thing is covered.
Place in the oven and bake for 20 minutes. Let it cool for a few minutes before putting in the filling. Keep the oven on.
Heat 2 tablespoons of butter in a skillet over medium heat. Once it has melted and is beginning to bubble, add the onions, mushrooms, and garlic. Sauté for 6 to 7 minutes or until the onions are soft and creamy.
In a large bowl, whisk the eggs, parmesan cheese, gruyere cheese, and french cream until smooth.
Place a layer of kale on the bottom of the crust. Spread the sautéed onions, mushroom, and garlic on top of the kale. Sprinkle the rest of the kale on top. Pour the egg mixture into the tart pan. Because there is so much kale, you might have to jiggle and get your hands in there to make sure the egg mixture is spread evenly throughout the pie tart pan.
Top with a sprinkling of gruyere and then parmesan cheese. Put in the oven and bake for 30-35 minutes.