Tuscan Kale and Red Onion Quiche

Ingredients

• Dough

  • 1 ½ cups (225 g) unbleached all-purpose flour
  • ½ tsp salt
  • ½ cup (115 g) cold unsalted butter, cubed
  • 1/3 cup (75 ml) ice water

• Filling

  • 2 large red onions, peeled and cut into ½-inch (1 cm) rounds
  • 2 tbsp (30 ml) olive oil
  • 1 tbsp (15 ml) lemon juice
  • 8 cups (175 g) Tuscan kale, stems removed, leaves coarsely chopped (see note)
  • 2 garlic cloves, chopped
  • 8 eggs
  • 1 cup (250 ml) 35% cream
  • ½ cup (125 ml) milk
  • ½ lb (225 g) Oka cheese, rind removed, diced