1 deep-dish pie crust
1 splash (1/4 cup?) of milk or cream
1 pack bacon (approx. 10 slices)
6-8 oz. kale
1 handful fresh parsley
1 cup sharp cheddar cheese
1 tsp salt
1 tsp black pepper
dashes of thyme, nutmeg, and Cayenne
Pre-bake the pie crust at 350 degrees for about 10 minutes*. Cook the bacon and crumble. Chop up the kale and wilt it for a few minutes in a saucepan over low heat. Chop up the parsley. Whisk the eggs, milk/cream, and spices, making sure it gets a bit fluffy. After the things you cooked are cool**, add them, the parsley, and half of the cheese. Add it to the pie dish***, top with the rest of the cheese, and cook at 350 degrees for 35-40 minutes, or until the egg sets. Let it cool for 5 minutes before cutting. Serve hot, cold, or at room temperature. Quiche is just awesome like that.
I love quiche. It seems fancy, but it’s just eggs and whatever’s in your fridge in a pie crust. It’s also a good way to sneak in some vegetables. I’m moving in a week or so, so I’m trying to just get rid of stuff, and the quiche willingly took all my extra food and made something delicious. Add or remove whatever you like: good additions are onion, tomato, spinach, chicken, leftover fish, etc. Use more cheese, if you like, but that’s all I had left.
*This is optional, but I feel like it keeps the bottom of the pie from getting mushy.
**Otherwise, you’ll cook the egg, and you don’t want to do that yet.
***You’re about to cook it anyway, so what does it matter if the hot pie crust gives it a head start?