Kale and Cheddar Quiche | The Perennial Plate

Ingredients

• 2 cups flour, plus a little more for rolling
• 1 teaspoon kosher salt
• 1/2 lb. unsalted butter, chilled and cut into small pieces
• 1/4 cup ice water
• 2 cups milk
• 2 cups heavy cream
• 6 large eggs
• One onion
• 1 bunch kale, stems removed and leaves chopped
• 1/4 lb. grated cheddar cheese
• Bunch of thyme
• Salt and pepper to taste