Ham-Kale and Mushroom Quiche

SERVINGS: 6

INGREDIENTS

1 (14.1-ounce) package refrigerated pie crust
3 tablespoons canola oil
8 ounces assorted mushrooms
1 cup HORMEL® CURE 81® Classic Boneless Ham, coarsely chopped
2 cups chopped fresh kale
½ cup chopped green onions
1 cup shredded Parmesan cheese
6 large eggs, lightly beaten
¾ cup half-and-half
¼ teaspoon kosher salt
¼ teaspoon ground nutmeg
¼ teaspoon freshly ground pepper

DIRECTIONS

1. Heat oven to 400°F.
2. Unroll pie crust and place on lightly floured surface. Roll with rolling pin to 12-inch diameter.
3. Press piecrust in 9-inch pie plate. Fold edges up and over sides and crimp or press with fork.
4. Bake on bottom rack 15 minutes.
5. Meanwhile, in large skillet, heat oil over medium-high. Sauté mushrooms 5 minutes or until browned. Stir in ham, kale and green onions and cook 2 minutes or until kale is wilted. Place ham mixture into pie crust. Sprinkle with cheese.
6. In medium bowl, whisk together eggs and remaining ingredients and pour mixture over cheese. Bake 50 to 55 minutes or until set. Let stand 15 minutes.