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Preheat oven to 350C
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In a skillet or frying pan cook bacon until crispy on the edges, remove from pan, cool slightly and pat dry with paper towel, set aside.
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In pan with bacon fat place garlic clove and kale and saute until kale is wilted, set aside.
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Chop bacon and place in the bottom of pie crusts.
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Top bacon with kale and garlic mixture, sprinkle with cheese.
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In a small bowl beat eggs and milk, add salt and pepper and pour mixture over the top of the kale and bacon.
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Arrange tomato slices on top of the mixture.
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Place pie shells on baking sheets and bake in the oven for 25 minutes turning once halfway through.
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Quiche is done when the edges of the shell are brown and the egg mixture is firm to the touch.
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Serve with salad for the perfect meal.