In the bowl of a food processor fitted with an s-blade combine the spelt flour, all purpose flour, salt, and cubed butter. Pulse the food processor several times, until the butter is roughly the size of grains of rice. With the food processor running add the ice water one tablespoon at a time. You want the pastry to be starting to pull together, but it should still be quite crumbly at this point. Stop the food processor and see whether it holds together if you squeeze it in your hand. If yes, you're done. If no, add one more tablespoon of water.
Tip the pastry out onto the counter top and bring it together with your hands. Form it into a disk and wrap with plastic wrap. Refrigerate the pastry for at least 30 minutes, or overnight.
To make the kale quiche:
Preheat your oven to 400°F.
Roll the pastry out on a lightly floured surface, and carefully transfer into a 10-inch tart pan. Press the pastry down, crimp the edges, and prick the bottom with a fork.
Place the empty pie crust into the oven and bake for 10-15 minutes, until it is just golden brown. Remove the pie crust from the oven and allow it to cool slightly.
Reduce the oven heat to 375°F.
While the pie crust is blind baking, heat the olive oil in a large skillet over medium-high heat. Add the garlic and onion, and cook for 2-3 minutes, until the onion is just translucent and the garlic is fragrant. Add the ribbons of kale, and sauté for 3-5 minutes, until it is beginning to wilt. Add the corn kernels and sauté for 2 minutes more. Remove the skillet from the heat and set aside to cool slightly.
In a large bowl whisk together eggs, milk, salt, and pepper.
Scatter the kale mixture into the prepared tart shell and spread it into an even layer. Scatter ⅔ of the shredded cheese over the top of the kale, followed by the cherry tomato halves. Pour the egg mixture carefully over the top, and shake the tart pan to distrbute evenly. Scatter the remaining cheese over the top.
Place the quiche into the oven and bake for 35-45 minutes, until it is golden brown on top and the center is set (doesn't jiggle too much when you shake the pan).
Remove from the oven and let rest for 5-10 minutes before serving.
Quiche can be served warm, at room temperature, or cold.Pastry freezes well, so make a double batch and freeze half for the next time you make a quiche.