Preheat oven to 375, adjusting the rack to the middle position with plenty of clearance above. Lightly oil the bottom and sides of a 9 inch pie dish.

Gather and prepare your ingredients for use.

Stir together shredded potatoes, minced garlic, 1 whisked egg, 1/4 salt and dash of pepper in a medium bowl.

Press potato mixture evenly on the bottom and sides of pie dish being sure to avoid too thick a crust in the bend of the dish.

Bake for 20 minutes, then remove from oven in preparation to be filled.

While your crust is cooking, lightly oil a skillet and cook your bacon until just done. Turn off your flame, stir in your chopped kale, cover with a lid and let steam form approximately 2 minutes (until kale wilts).

Remove lid and stir in mustard.

In a separate medium bowl, whisk your remaining eggs, "milk", salt and pepper together. Set aside.

After removing your crust from the oven, distribute your bacon/kale mixture evenly across the bottom of the crust and then pour in the egg mixture.

Return your now filled pie dish to the oven, and bake for an additional 20 minutes or until the center of your pie is set but slightly soft.