2 9″ deep dish pie crusts
6-8 slices of bacon
1/2 large sweet onion, sliced thin
Big bag of kale, ribs removed, chopped
15 cherry or grape tomatoes, chopped
4 large eggs
1 pint heavy cream
8 oz. gruyere cheese, grated
1 T butter
1/4 tsp. cayenne pepper
Blind bake both pie crusts (I follow the directions on the package)
Re preheat the oven to 325. Put the rack two up from the bottom. This allows the eggs to set slowly.
In a large pan, melt the butter and brown the bacon strips. Set aside the bacon, but save the drippings!
In the same large pan, sauté the onion, until translucent. Add the chopped kale and tomatoes. Stir it around until the kale is soft and has reduced in size. Add S&P.
Chop the bacon and layer it on the bottom of the pie crusts.
Add the vegetable mixture on top of the bacon.
In a small bowl, whisk the eggs, cream, and cayenne pepper. Pour the egg mixture into the pie crusts.
Top with gruyere cheese.
Sprinkle a little bit of nutmeg on top of the cheese.
Line a cookie sheet with aluminum foil. Place both pie crusts on top of the foil. Bake 50-55 minutes or until the center custard is set.