Kale, Bacon, Cheddar and Tomato Quiche

For the crust:
Note: The crust recipe makes two crusts and the quiche only requires one. So you can halve the crust ingredients is you like, or use the other crust for something else!

Place flour, salt, butter, and shortening into the bowl of a stand mixer. Mix on low speed until pieces are pea sized or smaller. Add cold water 1 teaspoon at a time or until a soft dough forms. You may need more than 2 teaspoons. You want the dough to be moist but not too sticky. Form dough into a ball, wrap with plastic wrap, and place in the refrigerator for about 20 minutes.

Fort the quiche: Preheat oven to 350 F. Heat 1 tablespoon of oil in a large skillet over medium heat. Add chopped kale and tomatoes and cook 3-5 minutes until kale is dark green. If it is too dry or sticking add a little more oil. Remove kale and tomatoes to a separate bowl.

In a large bowl combine eggs, cream, milk, nutmeg, salt, and pepper. Whisk until smooth and well combined.

Split the dough into two equal sections. You can freeze one section or use for another purpose. Roll out one section of the pie dough on a floured surface or between 2 pieces of wax paper. Place dough in your pie dish and crimp edges. Put crumbled bacon, cooked kale and tomatoes mixture, and 1 cup of cheddar cheese into the bottom of the pie dish. Pour egg mixture over the top. Sprinkle additional cheese and bacon on top if desired.

Bake for 50 minutes, or until quiche is set. Remove it from the oven and set the pan on a rack. Let the quiche sit for 5-10 minutes before serving.

Source: Crust recipe adapted from yourhomebasedmom.com.