I've been debating whether to do quiche or not but this breakfast favorite is so good and filling that I gave in. This version combines healthy kale with Swiss cheese and lightly caramelized onions. Our paleo and gluten-free versions ditch the crust for a healthy frittata. Take your pick at breakfast!
Roll out pie dough and press into a pie dish. Prick pie dough a few times with a fork and then heat in oven for 8 minutes on its own.
Meanwhile, heat up a skillet over medium heat. Add in butter and first part of oil. Add onions to melted butter and heated oil with a dash of salt. Saute for about 10 minutes, until lightly golden and caramelized. If at any point the pan looks dry, add in a splash of water. Remove from pan.
Add remainder of oil and then saute kale in heated oil with a dash of salt.
Whisk eggs with sour cream and some salt and pepper.
Take crust out of oven and layer in cheese, 2/3rds of the onion and kale, the egg mixture, and then remainder of the veggies. Bake for 30 to 35 minutes until golden and a knife inserted into the center comes out clean. If the top isn't as golden as you want it, just broil it for a minute or two at the end.
About 10 minutes before quiche is done, place broccoli, garlic, and butter in a microwave safe container or a glass Pyrex bowl. Add 1 tbs. (15 ml) of water and sprinkle with salt. Cover with a lid or wet paper towel and microwave for 2 to 3 minutes. Cook until broccoli is tender but still crunchy. When done, add a squeeze of lemon juice and toss so that the melted butter coats it all. Serve with your hot melty quiche!