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Quiche makes the perfect, last minute meal that tastes like you’ve been planning for it all day.
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.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!