Description
Quiche makes the perfect, last minute meal that tastes like you’ve been planning for it all day.
Ingredients
- 1 whole 9″ Pie Crust, Uncooked, Partially Frozen Store Bought
- 4 pieces Bacon, Chopped
- 1-½ cup Kale, Chopped
- ½ cups Red Onion, Chopped
- ¾ cups Potato, Thinly Sliced
- ½ cups Gruyere Cheese, Grated
- 3 whole Eggs
- 1 cup Half-and-half
- ¼ teaspoons Black Pepper
- ¼ teaspoons Kosher Salt
Preparation
Preheat oven to 400°F.
Put a partially frozen pie crust into a pie pan, poke holes all along the base and sides of it and bake at 400°F for 10 minutes. Pie crust will be light golden brown. Remove it from the oven and set aside. Lower oven temperature to 350°F.
Cook bacon in a pan over medium heat until crispy, then remove it from the pan and set it aside. Drain all but 1-2 tablespoons of grease from pan and return pan to heat. Add kale and onion into the bacon grease and cook until tender. Stir in bacon.
In a single layer, shingle potato slices on the bottom of the pie crust. Top with kale mixture followed by grated cheese.
In a medium-sized bowl combine egg, half-and-half, salt and pepper and mix well. Pour over contents of pie shell.
Bake at 350°F for 40-45 minutes or until a knife comes clean when inserted in the filling about 1″ from sides. You want the center to be set, but still jiggle a bit like Jello. It will continue to cook outside of the oven.
Let it cool for 15 minutes and serve warm or at room temperature.
