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1
Preheat oven to 375F.
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2
Prepare pie crusts by pricking the bottoms with a fork and brushing with a beaten egg yolk.
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3
Blind bake the crusts for 10 minutes, and set aside to cool.
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4
While the crusts are in the oven, crumble and brown the sausage in a large skillet.
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5
You definitely want let it get brown and slightly crispy.
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6
Thinly slice the onions.
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7
Remove the tough stems from the kale and cut it into bite-sized pieces.
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8
Once the sausage has browned, remove it to a paper towel-lined plate to rest.
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9
Do NOT drain the skillet!
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10
Add the onions to the hot skillet along with the crushed red pepper, and allow them to soften and become translucent.
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11
Add the kale all at once, along with the salt and the minced garlic.
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12
(Yes, this seems like a lot of salt, but we like our greens salty.
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13
Feel free to adjust!)
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14
Stir the kale and allow it to wilt.
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15
Let it cook for 10 minutes or so, while you chop the peppers.
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16
Seed the peppers and chop them into bite-sized pieces, about 1/4 to 1/2 inch.
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17
Build the quiches starting with the kale and onion mixture spread evenly on the bottom of the pie shell.
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18
Follow with the browned sausage on top of the kale, and top with a good handful of shredded cheese.
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19
Follow with the chopped peppers and top with another generous handful of cheese.
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20
Whisk together the eggs, milk, and black pepper.
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21
Pour evenly over the two quiches and place on cookie sheets to bake.
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22
Bake for about 45 minutes, or until eggs are set and top is lightly brown.
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23
Let cool for 10 to 15 minutes before slicing.
