Combine flours, almonds, sugar and salt in a large bowl. In a jar, shake oil and milk together, and pour overtop dry mixture. Using a fork, stir to mix.
Gently gather dough to form a crumbly ball, then cut in half. With fingers, spread each half evenly into an eight-or nine-inch (20-or 23-cm) pie plate, gently pressing crust over bottom and up the sides of each pie plate. Using a fork, prick dough in several places.
Place both pie plates on a baking sheet and bake for 10 minutes. Remove and turn oven down to 375°F.
While the crusts are baking, bring a pot of water to a boil. Also, heat oil in a large skillet over medium heat; add garlic and onion. Stir often until softened, about six to eight minutes.
Meanwhile, trim and discard bottom stems from kale. Coarsely chop leaves and small stems. Blanch in boiling water one to two minutes. Drain, rinse under cold water, squeeze out excess and chop. You should have about 8 cups (2 L) lightly packed kale. Place in a large bowl, and add garlic and onion mixture, cranberries and cheese.
In another large bowl, beat eggs with yogurt, nutmeg, and some salt and pepper. Pour over kale and stir to mix. Divide between pie shells. Bake until eggs are set, about 30 minutes. Let stand at least 15 minutes, then slice and serve.
Per slice: 253 calories, 11 g protein, 14 g fat (3 g saturated fat), 23 g carbohydrates, 3 g fibre, 160 mg cholesterol, 128 mg sodium