Even using whole milk and full fat ingredients, this is fairly low cal, but if fat-free or low fat alternatives this would be a great low cal/low fat brunch or lunch dish. Recipe source: local newspaper
Tear off a piece of foil large enough to fit inside of pie crust and then press it into the pie crust and fill with dried beans. Bake for 10-15 minutes. Remove from oven and discard foil and beans. Set aside.
In a bowl whisk together eggs, half and half, milk, salt, red pepper flakes (if using) and black pepper. Set aside.
In a skillet on medium high heat oil and butter and add onions and garlic, cooking until softened (3-5 minutes). Stir in kale and cook stirring until wilted (5 minutes).
Spoon vegetables into crust and sprinkle with cheese. Pour egg/milk mixture over all.