Shrimp and Flounder Quiche

In the summer you may go to the Sea - enjoy and eat from what is fresh.  You can substitute what you find at the fish monger here, and enjoy the best of the coast in a classic, simple quiche.
1 5-oz package (6 cups) baby kale leaves
2 cloves garlic, minced
1 leek, trimmed, washed and sliced

1/2 recipe hazelut crust, or other prepared pie crust

4 eggs
1 cup heavy cream

1/2 lb flounder fillet, cut into 1/2-inch pieces
1/2 lb shrimp, shelled and cut into 2-3 pieces

1/8 lb feta cheese
1/8 lb pepper jack, or other favorite cheese

2 Tbsp fresh parsley flakes, minced

Preheat oven to 425F. Toss the leek, a pad of butter, a dash of olive oil and a splash or water into a skillet. Saute the leek until the water evaporates and the leek begins to sizzle in the butter. Cook another 2-3 minutes. Add the kale, and cook another 5-8 minutes, until all the kale has wilted and cooked down. Add the garlic and cook another 2-3 minutes.

Meanwhile, roll out the crust, dusting with flour to avoid sticking, and lay over a very well-buttered shallow quiche pan.

Whisk together the eggs and cream. Lay the cooked kale and leek on the crust. Then scatter on the flounder and shrimp.

Scatter with the cheeses. Now pour the egg mixture over all and scatter parsley on top.

Bake quiche at 425 for 40 minutes. Reduce temperature to 350 and continue cooking another 20 minutes, until well browned and set.

Remove from oven. Allow to cool 10 minutes. Slice and serve.

Serves 4.