1 9-inch refrigerated pie crust, or homemade crust
2 tsp olive oil
1 leek, white part only, diced
1/2 large red bell pepper, diced
4 cups chopped kale
2 tsp fresh thyme leaves, or 1 tsp dried thyme
Kosher salt and black pepper
5 large eggs
3/4 cup half-and-half
Pinch of ground nutmeg
8 oz grated cheese (I use store-bought low-fat mozzarella)
1/4 cup crumbled fat-free feta cheese
Heat oven to 350° F. Fit the crust into a 9-inch pie plate.
Heat the oil in a large skillet over medium-low heat. Add the leek and bell pepper, and sauté, stirring occasionally, for 2 minutes to soften the leek. Stir in the kale, thyme, and a pinch of salt and pepper. When the kale has wilted, remove the pan from heat, and set aside.
In a large bowl or 8-quart measuring cup, whisk together the eggs and half-and-half. Add the nutmeg and both cheeses. Stir in the cooked vegetables.
Immediately pour the egg mixture into the prepared crust, and carefully transfer it to the oven.
Bake at 350F for 35-40 minutes, until a knife inserted in the center comes out clean. Let sit for 10 minutes to allow the eggs to set completely before you serve, or make ahead and let sit for an hour at room temperature, or up to one day in the refrigerator.