Preheat the oven to 375 degrees F.

Put a few drops of olive oil on the kale and put on a foil lined cookie sheet and back until crisp, 5-10 minutes.

Add the bacon to a medium skillet, turn the heat to medium high and cook until browned and crispy on both sides, about 7 minutes. Drain on paper towels, then dice. Set aside.

To a medium bowl, add the eggs, heavy cream, paprika, cayenne, Dijon and some salt and pepper; whisk to combine. Add the bacon, peas and Gruyere; fold to combine. Set aside.

Make the pie dough and either press into 6 4" tart pans with removable bottoms or press it into a pie pan. My recipe is one that is pressed into the pan not rolled out.

Divide the egg mixture between the 6 pie dough cups or empty into unbaked crust lined pie plate. Bake until just set, about 30 minutes. Let cool slightly before serving. May take a little longer if you do a whole pie instead of the individual ones.

Turn out onto plate an garnish with some crispy kale and hot sauce.