Ham and Kale Quiche

One of the things I learned at the CIA was about "blind baking" a pie crust. One of the problems that I have always had with quiche is that I hate a soggy crust and that will happen if the crust is not prebaked long enough, so lesson from CIA on prebaking crust.
 Preheat oven to 400. After placing dough in pie plate, line it with a piece of parchment and fill about half full with pie weights, dried beans or rice.  Bake about 15 minutes until the crust appears dry.
Remove pan from oven and remove paper and weights.  Return to oven and bake until the crust is completely dry and lightly brown, another 5-6 minutes.  Reduce oven to 350.

1 cup cubed ham (I use peppered) Just ask deli to slice a couple of  thick slices and cube it.
2 cups cleaned, trimmed, chopped kale
1 t. olive oil
2 eggs
2 egg yolks
1 cup half and half or heavy cream
salt and pepper
1 1/2 cups grated cheese, swiss or Italian blend

Saute kale until tender.  Sprinkle ham and kale in the bottom of the prebaked pie shell.  Add the cheese.  Whisk the eggs, yolks, cream and salt and pepper.  Pour over kale, ham and cheese.  Place on a cookie sheet to avoid oven spills.  Bake 40-45 minutes.  Let quiche rest about 10 minutes before cutting.