Apple “Crusted” Kale and Bacon Quiche

Ingredients

• 1
  
  tablespoon butter
  
• 4
  
  shallots
  
• 2
  
  Granny Smith apples
  
• 1/2
  
  lemon
  
• 1/2
  
  bunch kale, chopped
  
• 8
  
  eggs, room temp
  
• 1
  
  cup cream
  
• 1
  
  teaspoon red pepper flakes
  
• 1
  
  cup extra sharp cheddar, grated
  
• 1/2
  
  pound bacon, cooked and chopped
  
• 
  
  salt and pepper to taste
  

Directions

1. Preheat oven to 375 degrees.
2. Melt butter in an oven proof skillet over medium heat.
3. Meanwhile, peel papery skins off of each shallot and cut into thin slices, crosswise.
4. Add to melted butter and cook until cooked through and browned, about ten minutes.
5. While the shallots are cooking, peel apples, remove pit, and cut into quarters. Use the thin slicing attachment on your food processor and place apples in a food processor one quarter at a time. Once the apples are sliced, squeeze juice of lemon over apples and allow them to sit for 5-10 minutes to release some of their water.
6. Once shallots are cooked, add kale and cook down for about 3 minutes. Once the kale is cooked down to your liking, empty mixture into a bowl and remove skillet from heat to cool.
7. While the skillet cools, mix eggs, cream, and spices.
8. Layer apples in one to two thin layer(s) around the bottom of the skillet once cooled. Cover the apples with shredded cheese. This will help bind the apples while cooking.
9. Cover the cheese with kale and shallot mixture.
10. Arrange bacon over kale and shallots.
11. Pour egg mixture over everything.
12. Pop in the oven and bake for 30-35 minutes, or until the center is firm.