Thanks to shareholder Anna for this recipe! From Chowhound.com
9-inch pastry shell (needs to be extra deep)
3 tbsp butter
1 small onion, sliced thin
1/2 tbsp finely chopped rosemary leaves
1/2 tbsp finely chopped lavender leaves
1 small bunch kale, stems removed (we used about 1/2 lb red)
3 eggs
1 cup half-and-half
1 1/2 - 2 cups shredded hard cheese (we used an artisanal similar to Gruyère)
3/4 cup crumbled goat cheese (we used Chabis Feuille)
Blanch the kale about 2 minutes in salted water. Drain, chop, and press out excess water.
Saute the onions in butter. When slightly caramelized, add the herbs, kale, and salt and pepper to taste (remember the cheese and custard will add more salt!).
Distribute about half the shredded hard cheese on the bottom of the crust.
Layer the kale mixture and goat cheese into the crust next.
Top with the remaining shredded hard cheese.
Whisk together the eggs, half-and-half, salt, and pepper to make the custard, then pour evenly over the quiche.
Bake for 35 minutes at 350 degrees, or until a knife inserted at center comes out clean.
