Preheat the oven to 350.  Cook the bacon until crisp in a large skillet then remove the pieces to a paper towel lined plate to drain.  Reserve a couple of tablespoons of the bacon fat and use it to cook the onion for a few minutes until softened, then add in the kale and salt and pepper and cook until the kale has wilted.  Pour in the vinegar to de-glaze the pan, and make sure to scrape up any leftover bacon bits, then add the bacon back in and remove the skillet from the heat.

In a medium bowl, whisk the sour cream, cream and eggs together until smooth.  Sprinkle half of the Parmesan over the bottom of the cooled crust (with the parchment and weights removed), then arrange the kale and bacon mix evenly over the cheese.  Carefully pour in the egg and cream mix, I used a fork to wiggle ingredients so that it could evenly seep through, then sprinkle on the remaining Parmesan.  Bake until the center of the quiche is completely set and it’s a lovely golden color – this was about an hour for me, and I had a foil tent over it for at least half of the cooking time.  Once it’s baked, give it about 15 minutes to rest and you’ll have an easier time serving up slices…this is also really tasty at room temperature if you want to make it ahead.