Kale and Bacon Quiche
Ingredients
- 1 single-crust pie dough
- 4 ounces grated mozzarella cheese
- 1 cup chopped Certified SC Grown kale
- 4 slices bacon, cooked and crumbled
- 3 eggs
- ¾ cup half-and-half
- ½ teaspoon dry mustard
- Salt and black pepper, to taste
Instructions
- Preheat the oven to 375°F. Line a baking sheet with foil.
- Roll out the pie dough and fit it into a 9-inch pie plate. Crimp or trim the edges as desired. Place the pie plate on the prepared baking sheet.
- Place the chopped kale in a microwave-safe bowl with 1 to 2 tablespoons of water. Cover loosely and microwave for 1 to 2 minutes, or until just wilted. Drain well and gently squeeze out any excess moisture. (Alternatively, sauté briefly until wilted.)
- Sprinkle the mozzarella evenly over the bottom of the unbaked pie crust. Top with the cooked kale and crumbled bacon.
- In a small bowl, whisk together the eggs, half-and-half, dry mustard, salt, and pepper.
- Pour the egg mixture evenly over the filling.
- Bake for about 50 minutes, or until the filling is set and the top is lightly browned.
- Let the quiche rest for 5 to 10 minutes before slicing and serving.
