Pancetta & Kale Quiche

There are some nights during the week that time just seems to fly by... on those nights we have quiche!

1 Premade Single Pie Crust
2 Tbsp Olive Oil
16 oz Pancetta - Diced
1/2 c Diced Onion
2 Garlic Cloves - Crushed
1 c Shredded Kale
1/2 c Chicken Stock
1 Tbsp Fresh Chopped Thyme
1/4 tsp Ground Nutmeg
5 Eggs
1/2 c Heavy Cream
1/2 c Milk
1 c Grated Italian Cheese Blend
 Kosher Salt
Fresh Ground Pepper

Pre-heat oven to 375 degrees.  Roll out the pie crust into a 9 inch pie pan.  Line the crust with aluminum foil.  Fill the lined crust with pie weights or dried beans.  Bake the crust for 10 minutes.  Set aside.

In a medium skillet heat 1 Tbsp of olive oil.  Add the pancetta and cook until it is crispy, about 6 minutes.  Transfer the pancetta to a paper towel lined plate.  Leaving the pancetta drippings in the pan add the remaining olive oil, onion and garlic to the skillet.  Saute for about 5 minutes over medium heat.  Add the kale and lightly toss it to coat it in the oil.  Saute for another 2 - 3 minutes.  Add the pancetta, chicken stock, thyme, nutmeg a pinch of salt and a few grinds of pepper.  Simmer the mixture until the stock has almost completely reduced, about 8 minutes.  Turn off heat and set aside.

In a large bowl whisk the eggs until a small amount of foam develops.  Add the heavy cream, milk, pinch of salt and a few grind of pepper to the eggs.  Whisk until all ingredients are combined.

Remove the foil and pie weights from the pie crust.  Add the kale and pancetta mixture to the bottom of the crust.  Cover the mixture with 3/4 c grated Italian cheese blend.  Add the egg mixture to the pie crust and top with the remaining cheese Bake for 25 - 30 minutes, or until the center is set and the top is golden brown.  

Let cool 10 minutes before serving.

Serves 6.