1 Trader Joe’s pie crust
1 big or two small sweet yellow onions
4-5 leaves Tuscan kale
1 pack 3/4 oz Oyster mushrooms
1/2 pack 3/4 oz Shitake mushrooms
1 1/4 cup grated Cave aged Gruyere cheese
2 sprigs fresh thyme
Butter, as needed for sautéing
3/4 cup heavy cream
3/4 cup whole milk
Salt to taste
Ground White pepper to taste
Fresh cracked Black pepper to taste
9-10” pie dish for baking
Remove pie curst and let sit at room temperature for an hour or hour and a half. Unroll pie crust without removing the plastic film on both sides. If you see cracks take a rolling pin and smooth out the cracks and the edges rolling over the plastic films. Remove one side of the plastic film and place the crust facing down in your pie dish. Remove the other side of the film and bake the pie crust as instructed on the Trader Joe’s pie crust package. Do not forget to prick holes in the crust before baking as suggested. After baking let cool at room temperature.
Chop onions in to halves and then lengthwise in to thin strings, chop kale just leaves no stems to extra fine small pieces, both types of mushroom chopped to very small pieces.
Grate the cheese and put aside.
In a pan heat a little butter and put the chopped onion. Stir till they are a golden color and caramelized. Add a bit of salt and white pepper. Remove from pan set aside.
Add a little butter on the pan and sauté the mushrooms with a bit of salt and black pepper and fresh thyme leaves, cook till they releases juices and dry a bit remove from pan and set aside.
Once again add butter to the pan and sauté the kale, till it turn bright green for about 1 minute, sprinkle a bit of salt , remove from pan set aside.
Take a mixing bowl add eggs, heavy cream, salt, white pepper and black pepper, whisk it together till its a bit frothy.
Preheat oven to 350
Assemble the quiche by taking pre baked crust in your pie dish and topping it with a layer of 1/2 of the grated cheese, then a layer of caramelized onions, then a layer of sautéed mushrooms, then the kale, gently pour the egg mixture and layer again with the remaining half of grated Gruyere cheese.
Bake for 35-40 mins. Prick it in the center with a toothpick to check if its completely cooked. Let cool outside at room temperature for 15-20 mins before serving
Serve with a side of baby arugula topped with olive oil, salt, fresh squeezed lemon and fresh cracked black pepper.
Anuja Rane is a world class chef and Riot Material’s culinary poetess. She lives in Los Angeles.