Potato, Bacon And Kale Quiche

• 1 whole 9" Pie Crust, Uncooked, Partially Frozen Store Bought
• 4 pieces Bacon, Chopped
• 1-1/2 cup Kale, Chopped
• 1/2 cups Red Onion, Chopped
• 3/4 cups Potato, Thinly Sliced
• 1/2 cups Gruyere Cheese, Grated
• 3 whole Eggs
• 1 cup Half-and-half
• 1/4 teaspoons Black Pepper
• 1/4 teaspoons Kosher Salt

1. Preheat oven to 400u0b0F.
2. Put a partially frozen pie crust into a pie pan, poke holes all along the base and sides of it and bake at 400u0b0F for 10 minutes. Pie crust will be light golden brown. Remove it from the oven and set aside. Lower oven temperature to 350u0b0F.
3. 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.
4. In a single layer, shingle potato slices on the bottom of the pie crust. Top with kale mixture followed by grated cheese.
5. In a medium-sized bowl combine egg, half-and-half, salt and pepper and mix well. Pour over contents of pie shell.
6. Bake at 350u0b0F 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.
7. Let it cool for 15 minutes and serve warm or at room temperature.

pie crust, bacon, red onion, potato, gruyere cheese, eggs, ubc, ubc

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/potato-bacon-and-kale-quiche/ (may not work)