Kale, Bacon, Cheddar And Tomato Quiche - flour

Method

• For the crust:
• Note: The crust recipe makes two crusts and the quiche only requires one. So you can halve the crust ingredients is you like, or use the other crust for something else!
• Place flour, salt, butter, and shortening into the bowl of a stand mixer. Mix on low speed until pieces are pea sized or smaller. Add cold water 1 teaspoon at a time or until a soft dough forms. You may need more than 2 teaspoons. You want the dough to be moist but not too sticky. Form dough into a ball, wrap with plastic wrap, and place in the refrigerator for about 20 minutes.
• Fort the quiche: Preheat oven to 350 F. Heat 1 tablespoon of oil in a large skillet over medium heat. Add chopped kale and tomatoes and cook 3-5 minutes until kale is dark green. If it is too dry or sticking add a little more oil. Remove kale and tomatoes to a separate bowl.
• In a large bowl combine eggs, cream, milk, nutmeg, salt, and pepper. Whisk until smooth and well combined.
• Split the dough into two equal sections. You can freeze one section or use for another purpose. Roll out one section of the pie dough on a floured surface or between 2 pieces of wax paper. Place dough in your pie dish and crimp edges. Put crumbled bacon, cooked kale and tomatoes mixture, and 1 cup of cheddar cheese into the bottom of the pie dish. Pour egg mixture over the top. Sprinkle additional cheese and bacon on top if desired.
• Bake for 50 minutes, or until quiche is set. Remove it from the oven and set the pan on a rack. Let the quiche sit for 5-10 minutes before serving.
• Source: Crust recipe adapted from yourhomebasedmom.com.