Puff Quiche

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   1.

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   Preheat oven to 375 F. Defrost puff pastry and spread over a greased glass or stoneware pie pan.

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   Press gently onto the bottom of the pan and cut the edges away.

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   Create a decorative edge if you like.

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   (Reserve trimming for later.)

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   2.

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   Heat olive oil in a saute pan and add garlic and onion.

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   When onions are tranlucent, add red pepper and mushrooms, cook for 3 or 4 minutes and add the kale.

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   Cook until kale has become limp.

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    3.

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    Remove sauteed items from the stovetop and set aside to cool.

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    4.

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    Whisk eggs thoroughly using a hand whisk and add milk, cheese, salt and pepper.

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    5.

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    Pour egg mixture into the crust, then add the sauteed mixture.

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    6.

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    Cut puff pastry trimmings in strips and decorate the top of the quiche, creating a sunray pattern.

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    Reserve a larger piece so you can put the sun in the center.

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    Use a biscuit cutter or glass to cut the puff pastry into a circle and add to the center of your quiche.

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    7.

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    Place quiche in preheated oven and bake for 35 to 40 minutes, or until cooked completely.

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    8.

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    Serve with red pepper relish and toast for a delicious, filling meal!

* Per serving · 4 servings · Values may vary.