Mini Kale and Mushroom Quiches | Louisiana Egg Commission

Mini Kale and Mushroom Quiches

Ingredients

all-purpose flour	As needed, for rolling out the dough
refrigerated pie dough	1 packaged (2 crusts)
extra-virgin olive oil	1 tablespoon
cremini mushrooms, sliced	8 ounces
kosher salt, divided	1/4 teaspoon
black pepper, divided	1/4 teaspoon
curly kale, trimmed, stems removed, and roughly chopped	2 cups
garlic, minced	2 cloves
eggs	6 large
whole milk	1/2 cup
crumbled goat cheese	1/4 cup
chopped fresh chives (optional)	2 tablespoons

PREHEAT oven to 350 degrees Fahrenheit and COAT a 12-cup muffin tin generously with non-stick cooking spray.
Lightly FLOUR a clean work surface and ROLL each pie dough out into a 13-inch circle.
USE a 4-inch round cookie cutter (or lid or bowl of similar size) to CUT out six rounds from each pie dough.
PRESS dough rounds into the bottom and up the sides of each muffin tin cup. COVER with plastic wrap and REFRIGERATE until ready to use.
HEAT oil in a large skillet set over medium-high heat. TILT the pan to distribute the oil so that it covers the bottom of the skillet, ADD mushrooms, and COOK, undisturbed for 3 minutes. SEASON with 1/8 teaspoon salt and 1/8 teaspoon pepper and cook, occasionally stirring until golden brown, about an additional 4 minutes. ADD garlic and COOK until fragrant, about 1 minute. ADD kale and COOK until softened, about 2 minutes. REMOVE skillet from heat and COOL 10 minutes.
Meanwhile, in a large measuring cup or bowl, WHISK eggs, milk, and remaining 1/8 teaspoon salt and 1/8 teaspoon black pepper together. STIR the sauteed mushrooms and kale into the egg mixture. DIVIDE the egg mixture evenly among muffin cups. TOP each with some goat cheese and BAKE until set and tops are golden brown, about 25 to 30 minutes.
Use a fork to carefully REMOVE from the tin and garnish with chives before serving.