Prepare pie crust (1) and set (no need to prebake).
Preheat the oven to 350 F.
Heat olive oil (2 tablespoons) in a large skillet over medium heat.
Once shimmering, add sliced leeks (1 cup) and chopped kale (10 Ounces). Cook until kale is wilted and the leeks are translucent (about 10 minutes)
In a medium bowl, whisk eggs (8 large in size), hot sauce (1/2 teaspoon), heavy cream (1 1/3 cup), salt (1/2 teaspoon) and pepper (1/4 teaspoon) together.
Add lemon zest, sun dried tomatoes (3 Ounces), crumbled mozzarella (1 cup), and (once cooled slightly) the kale and leeks.
Pour into prepared pie crust.
Bake for 40-45 minutes, or until it’s cooked all the way through — you’ll know the quiche is done when the edges are brown and the center is completely set.
Allow the quiche to cool before slicing, and enjoy!