Quiche filled with Jamon Serrano, Mushrooms, Melting Manchego Cheese

Serves 6-8

1 savory pie crust
2 Tbsps. butter
1 yellow onion, minced
2 cups favorite mushrooms, stemmed, cleaned, sliced
2 cups chopped kale
2 Tbsps. chopped fresh tarragon
3 eggs
1 cup half-and-half
¼ tsp. kosher salt
¼ tsp. black pepper
2 cups grated manchego cheese
1 ½ cups Jamon serrano, diced ¼ inch (prosciutto can be used as a substitute)

1.    Bake pie crust according to directions.
2.    Preheat oven to 425°F. Heat butter in large saute pan over medium heat. Add onions, cook until caramelized, about 5-7 minutes. Add mushrooms, cook about 8-10 minutes or until soft, add kale and cook for 2 minutes, add tarragon. Remove from heat and set aside, allow to cool slightly.
3.    Whisk eggs, half-and-half, salt and pepper together. Mix in cheese, mushroom mixture and Jamon serrano. Bake for 15 minutes on 425°F, then lower oven temperature to 350°F and continue cooking for 30 minutes or until set and golden brown.