Kale Sweet Potato Monterey Jack Cilantro Quiche

Ingredients

• 2 cupsAll-Purpose Flour
• 8 tbspUnsalted Butter
• ½ cupWater
• 6 eggsChicken Egg
• 1½ cupsWhole Milk
• 7 ozKale
• 8 ozSweet Potato
• 4 ozMonterey Jack Cheese
• 2 tbspCilantro
• ¾ tspTable Salt

Instructions

1. Cut the Unsalted Butter into the All-Purpose Flour with half of the Table Salt. Add the Water gradually until a dough forms, press it into a pie dish, and chill for 20 minutes. Do not eat or taste the raw dough.
2. Wash all produce under running water, and keep leafy greens separate from raw meat and poultry. Heat the oven to 375°F (191°C). Prepare the Kale, Sweet Potato, then cook them in a skillet for 6 minutes so excess moisture evaporates.
3. Keep the Chicken Egg refrigerated until ready to cook. Whisk it with the Whole Milk, Monterey Jack Cheese, Cilantro, and remaining Table Salt, then spread the Kale, Sweet Potato in the chilled crust and pour the egg mixture over it.
4. Bake for about 45 minutes until the crust is golden and the center of the egg filling reaches at least 160°F (71.1°C). Rest the quiche for 10 minutes before slicing.