Preheat oven to 350 F.

In an oven safe skillet (I recommend cast iron) cook bacon over medium-high heat until crispy. Remove from heat and put on a paper towel to absorb the grease.

Reduce heat to medium-low, add diced onion and caramelize in the bacon grease. The key is to cook low and slow until it’s nice and fragrant. The longer the better, but 10-15 minutes works in a pinch.

When you have about five minutes of cooking time left, add kale. Stir well and cook until wilted. Remove pan from heat and drain any excess bacon grease.

Beat eggs in a large mixing bowl.  Whisk well to get a great custard during baking. Add half and half, salt, and pepper and whisk to combine.  Add the bacon, veggies, and cheese. Combine well.

Make it easy on yourself and use the same pan you carmelized the onions in. Make sure it’s well greased from the bacon grease. If not, spray cooking spray and pour in the egg mixture.

Bake in pre-heated oven for 40 -50 minutes, or until the eggs are set (the quiche should be firm and not jiggly.)

Let rest 15 - 20 minutes before serving.