Kale and Mushroom Quiche

4 tsp. olive oil
1 bunch Kale, stems removed and thinly sliced
8 oz. mushrooms, sliced
½ tsp. salt
¼ tsp. white pepper
½ tsp. dry mustard
1 Tablespoon fresh thyme, chopped
5 large eggs
1 cup sour cream
¼ cup water
2/3 cup Gruyere cheese
1 prepared pie crust

Preheat oven to 400 degrees. Heat 2 teaspoons of oil in a large nonstick pan over medium low heat. Add kale and cook, stirring occasionally, until reduced by half, about 3-4 minutes. Transfer to a bowl.

Add remaining oil to the pan and increase heat to medium high. Add mushrooms and cook, stirring occasionally, until they have released their moisture and begin to brown, about 6 minutes. Add the kale back to the pan, stir in the salt, pepper, mustard, and thyme.

In a medium bowl whisk together eggs, sour cream, and water. Sprinkle the cheese into the pie crust. Top with the mushroom-kale mixture and pour the egg mixture on top. Reduce oven temperature to 350 degrees. Bake for 35 minutes or until knife inserted in the middle comes out clean. Let stand for 5 minutes before cutting into wedges and serving.

Lisa’s Notes: Quiche is great for breakfast, lunch, or dinner. It is a versatile dish that allows you to combine your favorite vegetables to create something that will delight your taste buds. A little bacon or pork would be good in this dish too!