Place a rack in the centre of the oven. Preheat the oven to 400F. Grease a 9-inch tart pan or pie plate with oil.
Make the crust: In a large bowl, whisk together the almond flour, garlic, thyme, salt, black pepper, and red pepper flakes. Stir in the oil and 4 teaspoons water. Mix until well combined. Press the dough into the pie plate, making sure it goes at least 11/4 inches up the sides. Bake until the crust is lightly golden and firm to the touch, about 15 minutes.
Meanwhile, prepare the filling: In a large cast-iron skillet, heat the oil over medium. Add the shallots and garlic and cook, stirring often, until the pieces are translucent and fragrant, about 5 minutes. Add the mustard greens and continue to cook until they begin to wilt a bit. Add the wine and continue to cook until the moisture evaporates. Remove the veggies from the heat and set them aside.
In a large bowl, whisk together the milk, eggs, cheese, nutmeg, salt, and pepper. Add the cooked veggies and stir well. Pour the egg mixture into the prebaked crust and bake until the crust is deep golden brown and the centre of the quiche is set, 30 to 35 minutes. If the edges of the crust begin to brown too quickly, place tin foil around the edges of the pan to prevent burning. Allow the quiche to cool for a few minutes before serving.
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