3/4 cup whole wheat flour
1/4 cup cornmeal
1/4 cup millet
1/2 teaspoon salt
3 to 4 tablespoons ice water
3 (about 1/2 cup) shallots, finely chopped
2 teaspoons finely chopped fresh garlic
4 ounces (about 3 cups) kale, ribs and stems removed, finely chopped
1/2 teaspoon dried rosemary leaves
1/2 teaspoon dried thyme leaves
1/4 cup sour cream
1 teaspoon salt
1/8 teaspoon pepper
1/2 cup shredded Cheddar cheese
Heat oven to 375°F. Grease 9-inch tart pan with removable bottom; set aside.
Combine flour, cornmeal, millet and 1/2 teaspoon salt in bowl. Cut in 1/4 cup Butter with Olive Oil & Sea Salt with pastry blender or fork until mixture resembles coarse crumbs.
Combine egg yolks and 3 tablespoons ice water in another bowl until well mixed; stir into flour mixture just until combined. If dough seems dry, add additional tablespoon ice water.
Press dough evenly onto bottom and up sides of prepared tart pan. Cover; refrigerate.
Melt 2 tablespoons Butter with Olive Oil & Sea Salt in 12-inch skillet until sizzling. Add shallots; cook 3 minutes or until translucent. Add garlic; continue cooking 1 minute. Add kale, rosemary and thyme leaves; cook 5 minutes or until kale is wilted and tender. Remove from heat.
Combine half & half, sour cream, eggs, salt and pepper in bowl; mix well. Spoon kale mixture into prepared tart shell; pour egg mixture over kale. Sprinkle with shredded cheese.
Place onto baking sheet. Bake 35-40 minutes or until filling is set and top is browned. Let stand 15 minutes.
Run tip of sharp knife around outside edge of tart pan; carefully remove quiche from pan.