1 Prepare the ingredients:

Preheat the oven to 425°F. Wash and dry the fresh produce. Peel and roughly chop the garlic. Peel and thinly slice the shallot. Remove and discard the stems of the kale; roughly chop the leaves. Quarter and deseed the lemon.

2 In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic and sliced shallot; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened and fragrant. Add the chopped kale, heavy cream (shaking the bottle just before opening), and 1/4 cup of water; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until the kale has wilted and most of the liquid has cooked off. Turn off the heat. Season with salt and pepper to taste.

3 Crack the eggs into a large bowl. Add the ricotta cheese, the juice of 1 lemon wedge, and the spice blend; season with salt and pepper. Whisk to thoroughly combine. Stir in the cooked kale.

4 Assemble & bake the quiche:

Place the pie crust on a sheet pan, leaving it in its tin. Carefully pour the filling into the crust; season with salt and pepper. Bake 24 to 26 minutes, or until the crust is browned and the filling is set and cooked through. Remove from the oven. Let stand for at least 5 minutes before serving.

5 Prepare the remaining ingredients:

While the quiche bakes, quarter and core the apple; thinly slice lengthwise. Place in a bowl and top with the juice of 1 lemon wedge to prevent browning. Cut off and discard the root end of the lettuce; roughly chop the leaves. To make the dressing, in a large bowl, combine the crème fraîche, the juice of the remaining lemon wedges, and a drizzle of olive oil. Season with salt and pepper to taste.

6 Make the salad & serve your dish:

Just before serving, add the sliced apple and chopped lettuce to the bowl of dressing. Toss to combine; season with salt and pepper to taste. Serve the baked quiche with the salad on the side. Garnish the salad with the almonds. Enjoy!