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 the 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 for Sausage, Kale, and Ricotta Quiche

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 the pie plate. Cut off excess dough and crimp edges if desired. Return the prepared pie plate to the refrigerator while you make the quiche filling.
2. In a medium bowl, whisk together eggs, heavy cream, and a 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. Transfer kale to a plate and add breakfast sausage to the same skillet. Cook on medium heat until browned.
4. Pour the quiche mixture into the 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 the quiche from oven and let cool for 5-10 mins before slicing and serving.