Bacon and Cheese Quiche

A versatile dish that can be served for breakfast, lunch or dinner. And add-ins can be changed to suit your mood or what's in your fridge. Ham instead of bacon, onion for sweet pepper or spinach in place of kale. And mushrooms, you could definitely add mushrooms!

Ingredients:
9" baked pie shell
1 cup milk
5 eggs + 1 egg white
1/4 tsp salt
pinch of turmeric
1/4 tsp pepper
1/4 tsp paprika
4 or 5 slices of bacon
2 cups shredded old cheddar cheese
2 tbsps finely chopped red pepper
1/4 cup parmesan
1/4 cup massaged and chopped kale
sprinkle chives

Cook the bacon then drain on a paper towel and crumble.
Whisk the milk, eggs and egg white, salt, turmeric, pepper and paprika together.

Place the crumbled bacon in the bottom of the baked pie shell. A baked pie shell will keep you from having a soggy bottomed quiche. Add the kale, red pepper and parmesan then top with the shredded old cheddar.

Sprinkle on some chives and more parmesan.

Bake at 425°F for 15 minutes then reduce heat to 325°F for 20-25 minutes or until a knife in the center comes out clean.
If you find the crust is darkening too much cover with foil.
Cool 10 minutes before cutting.