Potato Kale Quiche

• 1 crust Prepared 9- or 10- inch deep-dish, partially prebaked
• 1 tablespoon olive oil
• 1 onion diced
• 2 cups diced potatoes Peeled, about 3 medium
• 2 kale Packed cups chopped
• 3 eggs
• 1 1/2 cups milk dairy or nondairy
• 1 teaspoon dijon mustard
• 1/4 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1 pinch ground nutmeg
• 1 cup monterey jack cheese Shredded, 4 oz.

1. Preheat oven to 375 degrees Fahrenheit.
2. Warm oil in skillet over medium heat. Add onion. Saute 5 minutes. Stir in potatoes. Cover and cook 5 minutes. Stir in kale. Cover and cook another 5 minutes. Kale and potatoes should be tender but not overcooked.
3. Whisk eggs, milk, mustard, sea salt, pepper, and nutmeg until frothy. Place 1/2 of the cheese evenly over bottom of crust. Place potato-kale mixture over cheese. Cover with remaining cheese. Pour egg mixture over vegetables and cheese to fill crust.
4. Bake at 375 degrees Fahrenheit for 40 minutes, or until center is set. Cool 10 minutes before cutting.

crust, olive oil, onion, potatoes, eggs, milk, mustard, salt, black pepper, ground nutmeg, cheese

Taken from www.yummly.com/recipe/Potato-Kale-Quiche-779794 (may not work)