I used this pastry recipe for the crust.
For the egg filling you’ll need:
4 TB Half and Half
Red Pepper, chopped and sauteed
1 Slice of Gouda
additonal Cheeses [optional]
Make the pie crust and immediately line four greased souffle cups. Freeze for 30 minutes to set.
Preheat oven to 375 and then pre bake the crusts for 10 minutes.
Make the egg filling by whisking the egg, half&half and salt together. Add the kale, peppers and cheese.
Fill each crust with filling and bake for 20 minutes until set.