My parents are in town and we southerners love quiche! We also love bacon, but who doesn’t? Well… vegetarians and vegans, maybe not so much. Believe it or not, this quiche recipe came from a Winn Dixie magazine my mom brought down. It’s named Harvest Quiche. This quiche is outstanding! I don’t even want to know how much fat is in this meal but, you can’t eat rabbit food every day, now can you? Harvest Quiche 1 frozen pie crust 8 slices bacon, cooked and crumbled 2 medium gold potatoes, peeled and cubed 2 portabella mushroom caps, wiped, de-gilled and sliced 1 cup finely chopped kale 3/4 cup heavy cream 1 cup shredded Swiss cheese 6 large organic eggs 1/2 tsp salt 1/4 tsp freshly ground pepper Preheat oven to 375°. Cook bacon in skillet until crispy. Place on paper towels to drain and drain fat from pan. Add potatoes to skillet and cook until lightly browned. Add mushrooms to skillet and continue to cook until potatoes are tender and mushrooms are lightly browned. Add kale and continue cooking until kale is wilted, approximately 2 minutes. Whisk eggs, cream, salt and pepper in large bowl. Stir in vegetables from skillet, bacon and cheese and pour entire mixture into prepared pie crust. Bake until center of quiche is set, approximately 35 minutes. Slice and serve. I made a small salad with the leftover kale and a dressing recipe I found on the Williams-Sonoma website. Creamy Lemon Dressing 1/2 cup mayonnaise 2 cloves garlic, minced 1 tsp anchovy paste 1/2 tsp Dijon mustard 1/4 tsp lemon zest 1 1/2 Tbs. fresh lemon juice Whisk all ingredients in a small bowl. Toss with salad greens to coat. I added some toasted pine nuts and grated parmesan cheese. I think next time I make this dressing, I will use only 1 garlic clove. I love garlic, but raw garlic can be pretty strong. I am definitely writing these recipes down in my recipe journal. If you feel overwhelmed by all the nutrition advice, calorie recommendations and diet trends, read these: Fact. Not Fad., Let’s Crunch Numbers!, Help Me To Help You!