Egg & Kale Breakfast Quiche

Ingredients -- Ovo-Lacto Vegetarian with optional meat
The only Keto problem with traditional quiche is the crust, which is typically white flour. You can either bake these with sheets of buttered Phyllo dough, as described with other crusts on recipes elsewhere here. Or you can simply pour the egg mixture into greased muffin cups (silicone, paper, or a well-greased muffin tin) and skip the crust entirely.
If desired, you can add small-diced ham or ham lunch meat, or bacon, to the egg mixture, per your preference with quiches. Eat hot or cold.

1 bunch red kale, chopped (any other variety is fine also)
Phyllo dough crust, if desired (See above)
8 eggs, beaten well
1/2 red (or white) onion, chopped
6 mushrooms, chopped
2+ cloves garlic, minced (1/2 tsp. teaspoon minced garlic)
1 tbsp coconut oil
2 tsp. prepared Italian herb rub (or make your own, with sea salt, oregano, dried garlic, dried onion, lemon peel, and chiles)
pinch of salt and pepper

Preheat oven to 350 degrees F.
Cut off kale stems and discard, then wash kale leaves and dry well.
Pile kale leaves up on top of each other and cut into strips about 3/4 inch wide, then turn cutting board the other way and cut again so you have squares just under an inch square.
Chop onion into pieces about 1/2 inch.
Heat coconut oil in frying pan, then add onions and sautée 5 minutes (or until they start browning).
Add garlic and mushrooms and saute about 3 more minutes, then add kale, turning over as it wilts and sautéeing about 5 minutes, or until kale is significantly wilted and softened. Allow these vegetables to cool.
Put sautéed vegetables into large mixing bowl and add beaten eggs, and Italian seasoning and salt/pepper. Stir gently until ingredients are well distributed.
Either use a Phyllo dough crust, as mentioned above, or just use a small amount of coconut oil to coat the baking pan or muffin cups / tin, and pour in egg mixture.
Bake 25 minutes until eggs are well set and the top is lightly browned.