Tuscan Kale and Red Onion Quiche | RICARDO

Ingredients

• 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
• 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