This quiche has it all. The nutrition of kale, the savory goodness of sausage, plenty of cheese and eggs in a flaky crust. It is a fabulous hearty brunch option, or makes a great lunch or dinner option with a salad. You can make it ahead and serve it warm or at room temperature. In fact, you might as well make two while you are at it. One for now and one to freeze for later! I'll tell you exactly how to do it below!
Preheat oven to 375℉ and fit pie pastry in a 9-inch deep dish pie plate.
Brown the sausage, drain if there is excessive grease.
Add diced onion and sliced mushrooms (if using) and allow to brown.
Add kale and cook until it begins to wilt and soften. Season to taste with salt and pepper.
Turn off heat. In a separate bowl, whisk together the eggs and milk.
Stir mozzarella into kale mixture and spoon into pie pastry. Pour egg mixture over the kale.
Bake 30 minutes on the bottom rack of the oven.
Top with Parmesan cheese and continue to bake for another 10-15 minutes. The quiche should be set except for the very center which should still have a slight jello like wobble.