Heat the olive oil in a large skillet and add the garlic and kale. Saute for 3-5 minutes, stirring constantly, until the kale has melted/wilted into the skillet. Transfer the kale to a plate covered in paper towels and carefully wring and dry out the kale. Place the kale on a cutting board and run your knife through it a couple of times, so that it will mix well into the eggs.
Preheat oven to 350.
Prepare the whole wheat crust dough and press into a greased 9″ pie plate.
In a mixing bowl, whisk the eggs with the feta or goat cheese. Gently fold in the cooked and dried kale. Season with some salt and pepper. Pour into the pie plate with the crust.
Place the quiche into the preheated oven and cook for 30 minutes, or until the eggs are set in the middle.
Serve Kale Quiche with side of fresh fruit, for breakfast and/or weeknight dinner.