Poke holes all along base and sides of partially frozen pie crust and bake at 400° for 10 minutes. Pie will be light golden brown,

Cook bacon until crispy and remove from pan. Drain off all but 1-2 tablespoon of grease from pan and return to heat. Cook kale and onion in bacon grease until tender. Stir in bacon.

In a single layer, shingle potato slices on bottom of pie crust. Top with kale mixture followed by grated cheese.

Combine egg, half and half, salt and pepper and mix well. Pour over contents of pie shell.

Bake at 350° for 40-45 minutes or until a knife comes clean when inserted 1" from sides. You want the center to be set, but still jiggle a bit like jello- it will continue to cook outside of the oven.

Let cool for 15 minutes and serve warm or at room temperature.