Kale, shitake and tofu quiche

Quiche is one of those amazing dishes like quesadillas, pasta, and chili’s that I tend to throw in whatever veggies are left over, or what my youngest one won’t eat as a side. Shitakes and dinosaur kale are two of those vegetables that my oldest will devour- and my youngest will gag on! I still have hope, but for now this is one of the ways he will eat them- and a lot of them!

1 bunch dinosaur kale (can use any type of kale or other green)
8 Shitake mushrooms
4 organic eggs
1 cup milk (I use a delicious non homogenized grass-fed cow milk I get at a local market)
1 block of tofu
salt, pepper, garlic powder
two whole wheat crusts (I buy frozen organic, if you are a baker, which I am not, making them is best of course!)
cheese for grating on top (I used an organic mild cheddar)

Wash kale and remove stem. Wipe mushrooms and remove stems. Throw both in cuisinart and chop finely. Scoop out and put in bowl. Put block of tofu in blender with 4 eggs and milk and mix. Pour into bowl with greens/mushroom mix and stir. Divide between two crusts. Top with salt, pepper and garlic powder (I was generous, especially with pepper and garlic). Shred cheese on top and bake at 350 for about 1/2 hour.