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Kale and Mushroom Quiche
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| 1 bunch | kale |
| 4 t | olive oil |
| 8 oz | mixed mushrooms such as chanterelle, oyster, shitake |
| 1/2 t | salt |
| 1/4 tsp | pepper |
| 1/2 | dry mustard |
| 1 T | thyme leaves, chopped |
| 5 | eggs, large |
| 1/4 c | water |
| 2/3 c | Gruyere cheese |
| 1 | pie crust, prepared |
Prepare the oven to 400 degrees. Heat 2 teaspoons of oil in a large nonstick pan over a medium low heat. Add kale and cook, stiring occasionally until educed in volume by half about 3-4 minutes.
Transfer to a bowl. Add the remaining 2 teaspoons of oil to the pan and heat ove a medium-high heat. Add mushrooms and cook, stirring occasionally until they have released wate and begin to brown, about 6 minutes.
Add the kale back to the pan stir in the salt pepper mustard adn thyme. In a medium bowl whisk together the eggs sour cream and wate. Spinkle the cheese into the pie crust. Top with the mushrroom-onion mixture and pour the gg mixtures on top. Reduce oven temp to 350 degrees. Bake for 35 minutes or until knife inserted in the middle comes out clean. Let stand for 5 minutes befoe cutting into wedges and serving
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