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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!
