Sometimes, a one-dish meal just fits the bill. This quiche is a hearty dish filled with fall veggies. You can certainly add other veggies or substitute something else if you or not a kale fan. I would probably never eat kale as a stand-alone dish but I love it here.

I usually always use the Pillsbury refrigerated pie crust. They are as close to homemade as pie crusts come. These come two in a box. I set one out for about an hour prior to use. I use my rolling pin to lightly flatten the crust as it is rolled up and the sides are curly. I lay in my pie plate and blind bake for about 8 minutes at 400 degrees. This assures me I am not going to have a raw crust. I set aside to cool.

There are several steps but it is well worth it. I get that bacon fried and set it aside first. When it cools, I chop it up or just break it into pieces. I prefer parboiling the potatoes to speed up the process. I have all the other ingredients laid out for the skillet – chopped mushrooms and kale. I have tried to simplify the steps in the recipe below.

I am laughing at memories of Momma. There are some things she would cook but she knew if she said what it was, kids would never eat it. For example, she would fry sliced eggplant and tell her great-grandkids that it was fried fish. She was a sly one. I still laugh at her antics regarding food.

I hope you try this one and feel free to change it up to suit you. Swiss cheese may not be your fav.

Yield: 1 pie

QUICHE HARVEST FEAST

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Hearty eggy quiche filled with bacon, potatoes, onions, kale, cheese

Prep Time 25 minutes

Cook Time 40 minutes

Total Time 1 hour 5 minutes

Ingredients

• 1 Pillsbury Pie Crust
• 8 -10 slices of bacon
• 1/4 cup onions, chopped finely
• 1 large potato, peeled and cubed
• 1 medium sweet potato, peeled and cubed
• 1 cup chopped Baby Bella mushrooms
• 1 cup chopped kale
• 6 large eggs
• 1 cups heavy whipping cream
• Salt and Pepper to taste
• 1 cup Swiss Cheese

Instructions

CRUST

Set one crust out on the counter about an hour or two prior to making the dish.

Preheat oven to 400 degrees.

Lay the pie crust on a lightly floured surface and lightly flatten out the round disk.

Lay in a pie dish and flute the edges.

Bake 8 minutes. Set aside to cool.

FILLING

Lower oven heat to 350 degrees.

Fry the bacon until crisp. Set on a plate with a paper towel to drain. Chop into small pieces.

Boil the potato cubes just until a fork can prick them. Don't overboil to a mushy state. Set aside.

In a large skillet using either 2 tablespoons of olive oil or 2 tablespoons of the bacon grease, saute your onions. If you like bell pepper, that can also be added here.

When the onions are wilted, add the boiled potatoes and mushrooms. Stir lightly and cook for about 5-8 minutes. The mushrooms will turn brown.

Add the kale and stir for about 3-5 more minutes.

Set the skillet aside.

In a large bowl, whip the eggs with a fork until frothy. Add the whipping cream whisking with a fork.

Add salt and pepper to taste.

Stir in the skillet mixture gently. Add the bacon and cheese. Stir well.

Pour into the pie crust. Bake for about 40 minutes. The center should be set.

Let the pie set up for about 10 minutes before cutting.

Notes

To speed up the process, you could fry your bacon a day ahead.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 293Total Fat: 20gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 134mgSodium: 314mgCarbohydrates: 17gFiber: 2gSugar: 3gProtein: 12g

Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.

“Go ahead, make my day!”

-Harry Callihan