Instructions

1. To make the crust, combine flour and salt in a large bowl. Cut in butter and cream cheese using a pastry blender or your fingers until butter is pea sized. Add water and maple syrup and work into dough until it begins to come together. Shape dough into a disk, wrap in plastic and let chill for 20 minutes in refrigerator.
2. Preheat oven to 425°F. Roll out dough and crimp into a 9 inch pie pan. Parbake the crust for 10 to 15 minutes until lightly golden. Remove from oven and set aside. Reduce heat to 375°F.
3. While crust is baking, heat olive oil in a pan over medium heat. Add shallot and let cook 3 to 4 minutes until translucent. Add garlic and cook 1 minute until fragrant. Add kale to the pan and cook until kale is wilted. Remove from heat and set aside to cool.
4. In a large bowl, whisk together eggs, milk, salt and pepper. Transfer kale into the prepared pie crust followed by 3/4 of the cheese. Pour egg mixture into the crust. Sprinkle remaining cheese on top. Transfer to the oven and bake until eggs have set and puffed, about 45 to 55 minutes.
5. Let quiche sit 10 to 15 minutes before serving.