Whole Wheat Kale and Mushroom Quiche

Yesterday was "pie day" at my house.  I made two slightly different batches of my grandma's pie crust recipe to make this kale and mushroom quiche, and this pie.  I only had one round pie dish, so I decided to bake the quiche in a 10" square pyrex dish. I only used about half of the kale from the CSA box, so I'm still trying to think of a good way to use the rest.  

Recipe adapted from here: http://www.fakefoodfree.com/2010/04/kale-and-mushroom-quiche.html

Ingredients

For the Crust

I cup whole wheat pastry flour
1 stick unsalted butter, softened
4 oz. reduced fat cream cheese
1/2 tsp salt

For the Filling

1/2 package baby bella mushrooms, finely chopped
4 large leaves purple kale, stems removed and finely chopped
1/4 cup parmesan cheese, grated
2 cups milk
8 eggs2 tbsp whole wheat pastry flour
1 tsp salt
1/2 tsp paprika
1/2 tsp ground black pepper
1/4 tsp crushed red pepper
2 tsp Melinda's habanero sauce

Method

Preheat the oven to 375 degrees

1. Blend the crust ingredients in a mixing bowl until just mixed.  Place the dough in the fridge for 20 minutes.

2. After chilling, place the dough between two sheets of wax paper and roll out into a big square.

3.  Remove one side of wax paper, place 10" square pyrex dish upside down on exposed side of dough, and flip the dough and dish together so that the dough sits inside the dish.

4.  Remove the second piece of wax paper and trim any excess dough.  Use a fork to make a series of holes in the bottom of the dough.

5.  Mix together the mushrooms, kale and parmesan and add this to the dough-lined dish

6.  In a separate bowl, whisk together the rest of the filling ingredients until fluffy.  Pour this mixture over the veggies in the dish.

7.  Bake at 375 degrees for 60-70 minutes until the crust is browned and the center is set.  Allow to cool for 5 minutes before serving.