Sausage, Kale, and Ricotta Quiche

Two elements of this quiche guarantee success: puff pastry and ricotta. In quiche, pie dough is particularly prone to soggy bottoms due to liquid nature of an egg and cream filling. Puff pastry puts up a fight, rising to the occasion in the oven by becoming (and staying) crisp, golden brown, and buttery. And as for the ricotta? It ensures that every slice has creamy, ultra rich pockets of fresh cheese. Combined with kale, breakfast sausage, and marinated tomatoes, this quiche is the whole shebang.

Directions

1. Preheat oven to 400F. Roll thawed puff pastry dough out just slightly to fit a standard pie plate. Drape over and gently press into pie plate. Cut off excess dough and crimp edges if desired. Return prepared pie plate to refrigerator while you make the filling.
2. In a medium bowl, whisk together eggs, heavy cream, and pinch of salt.
3. In a large cast iron skillet, heat olive oil on medium heat. Add shredded kale, another pinch of salt, and red pepper flakes to taste. Cook 2 minutes, or until kale is slightly wilted. Transer kale to a plate and add breakfast sausage to the same skillet. Cook on medium heat until browned.
4. Pour egg mixture into prepared pie crust. Mix in kale and sausage. Top with dollops of ricotta and tomatoes.
5. Bake for 25-30 minutes, or until eggs are fully set (the center may be just slightly jiggly). Remove quiche from oven and let cool 5-10 mins before slicing and serving.