Add sausage to a large skillet and cook over medium heat, breaking it up with the back of a spoon into small pieces as it cooks.
Once cooked through (no longer any pink), place the sausage on a paper towel lined plate to absorb excess grease.
Add kale to the skillet and cook until it becomes soft.
Remove and place on paper towels.
In a medium bowl, whisk the eggs, heavy cream, salt and pepper together.
Add sausage, kale, sun-dried tomatoes and mozzarella.
Pour into prepared pie crust.
Bake for 40-45 minutes, or until it’s cooked all the way through — you’ll know the quiche is done when the edges are brown and the center is completely set.
Allow the quiche to cool before slicing, and enjoy!
Some pie crusts can burn, to prevent this, create a sleeve around the edge of the crust using tin foil.Cut some carbs by swapping sundried tomatoes for fresh tomatoes, or leaving out the tomatoes all together.Nutritional information is based on 1 slice, if you cut this quiche into 8 slices.