Mini Kale and Mushroom Quiches | Rosemary Farm

Ingredients

• As needed, for rolling out the dough → all-purpose flour
• 1 package (2 crusts) refrigerated pie dough
• 1 tablespoon extra-virgin olive oil
• 8 ounces cremini mushrooms, sliced
• ¼ teaspoon kosher salt, divided
• ¼ teaspoon black pepper, divided
• 2 cups curly kale, trimmed, stems removed, and roughly chopped
• 2 cloves garlic, minced
• 6 large Rosemary Farm eggs
• ½ cup whole milk
• ¼ cup crumbled goat cheese
• 2 tablespoons chopped fresh chives (optional)