Kale and Shallot Mini-Quiche

Name: Kale and Shallot Mini-Quiche
Ingredients: flour (as needed for rolling); 2 pie dough discs (about 5 inches round and 3/4‑inch thick) home made or store bought; 6 ounces baby kale; 1 tablespoon olive oil; 2 shallots (peeled and thinly sliced); 3 large eggs; 1 cup heavy cream; ¼ cup milk; ¼ teaspoon kosher salt (plus more for boiling and seasoning); 1 pinch grated nutmeg; 1 pinch cayenne pepper (optional); 3 tablespoons finely grated Gruyère cheese (or similar)

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Ingredients

flour (as needed for rolling)
2 pie dough discs (about 5 inches round and 3/4‑inch thick) home made or store bought
6 ounces baby kale
1 tablespoon olive oil
2 shallots (peeled and thinly sliced)
3 large eggs
1 cup heavy cream
¼ cup milk
¼ teaspoon kosher salt (plus more for boiling and seasoning)
1 pinch grated nutmeg
1 pinch cayenne pepper (optional)
3 tablespoons finely grated Gruyère cheese (or similar)