3 cups kale, washed and roughly chopped
2 cups almond milk
6 large eggs
1/2 cup goat cheese
a dash of salt, pepper, and nutmeg
1 pre-made gluten free pie crust (I use the Whole Foods brand)
Heat the olive oil in a small pan on medium heat.
Saute the kale until softened but not too browned. Set aside to cool.
In a large bowl combine the milk, eggs, goat cheese, salt, pepper, and nutmeg.
Use an immersion blender to blend the ingredients in the bowl together until frothy.
Gently stir the kale into the mixture and pour into the pre-made pie crust.
Bake in oven for about 45 minutes or until the crust and the top of the quiche have browned.
It turned out very mild and very moist, which are both attributes I was looking for as I'm a bit under the weather and plan to freeze some slices to re-heat later. I think the next time I make this, I'll use only 1 1/2 cups of almond milk and try a goats milk cheddar cheese.