Easy Kale Quiche

Ingredients

• 1 large bunch kale, thick stalks discarded, leaves roughly chopped
• Kosher salt and freshly ground black pepper
• 1 1/2 cups half and half
• 2 whole eggs
• 4 ounces grated gruyère or Comté cheese
• 1/8th teaspoon freshly grated nutmeg
• 2 slices high quality sandwich bread or rustic country bread, crusts removed
• 2 tablespoons butter

Directions

1. Set a rack in the middle of the oven, then heat the oven to 350 degrees F. Fill a large pot with salted water and bring it to a boil over high heat. Add the kale, using a wire-mesh strainer to push it below the surface, and cook until it is just tender while still looking bright green, about 3 minutes. Drain the kale in a colander and rinse it with cold water until it cools down. Press out the extra water, then pile the kale in the center of a clean dish towel. Wrap the towel around it and twist both ends to squeeze out as much moisture as you can. Move the dried kale to a cutting board and cut it into 1- to 1/2-inch pieces. Add salt and pepper to taste.
2. In a large bowl, whisk together the half and half and eggs until smooth and fully blended. Stir in 1 teaspoon salt and a pinch of black pepper. Add the kale, cheese, and nutmeg, then use your hands to work everything together.
3. Put the bread into a food processor and pulse until you have fine crumbs. Coat a 9-inch deep-dish pie plate or a cast iron skillet with butter. Add the crumbs, then tilt and shake the plate so they cover the bottom and sides. Pour off any crumbs that do not stick. Spoon the kale mixture into the prepared pie plate.
4. Set the pie plate on a rimmed aluminum baking sheet and bake until the middle is only just set and still wobbles when you touch it, about 35 minutes. Take it out of the oven and let it rest for at least 15 minutes before serving. Serve the quiche warm, at room temperature, or cold from the fridge.