Kale and Bacon Quiche | Oregonian Recipes

Ingredients

• 1 9-inch frozen pie crust
• 4 slices (about 4 ounces) thick-cut bacon, cut into 1/2-inch pieces
• 1 tablespoon olive oil, if needed to supplement bacon drippings
• 1 small onion, thinly sliced
• 2 medium cloves garlic, chopped
• 1/2 bunch lacinato kale, rib discarded, leaves chopped (to make 4 cups, loosely packed)
• 3 tablespoons chicken broth or water
• 2 egg yolks
• 2 eggs
• 1 cup half-and-half
• 1/2 teaspoon salt
• 1/8 teaspoon ground nutmeg
• Freshly ground black pepper
• 1/2 cup shredded cheese (cheddar, swiss or gruyère)