This quiche is super creamy and cheesy, but the kale keeps it from being too indulgent. The crispy potato edge tastes like homemade potato chips—the perfect complement to the filling. Melting half the cheese over the potatoes helps the slices hold their shape, and makes for an extra delicious crust. Look for mild fontina (or substitute gruyere), unless you’re going for that funky cheese taste. Be sure to begin broiling the quiche when the center is just set. If you wait until it’s too firm in the center, it will be overcooked.
Preheat oven to 425°F with rack in lowest position. Brush a 10-inch cast-iron skillet with 1 tablespoon of the oil.
Toss potato slices with several grinds pepper, ½ teaspoon of the salt, and remaining 1 tablespoon oil; arrange in a circular pattern in prepared skillet, overlapping slightly so they cover bottom and up sides to form a crust. Bake until fork-tender and edges begin to brown, 16 to 18 minutes. Remove from oven.
Scatter ½ cup of the fontina over the bottom of the crust. Return to oven, and bake until cheese is melted, 2 to 3 minutes. Let cool about 10 minutes. Reduce oven temperature to 350°F.
While crust is baking, bring a large pot of salted water to a boil. Add kale and cook until tender, 3 to 4 minutes. Drain, wrap in a paper towel or dish towel, and squeeze dry.
Whisk together eggs, milk, sour cream, kale, several grinds of pepper, and remaining ½ cup fontina, and 1½ teaspoons salt in a medium bowl. Pour into cooled crust and sprinkle with Parmesan.
Bake until edges are slightly puffed and center is just set, 25 to 30 minutes. Adjust oven to broil with rack 6 inches from heat. Broil until top of quiche begins to brown, 3 to 4 minutes. Let cool 10 minutes before slicing.
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