1 cup finely crushed butter crackers
8 slices bacon, chopped
4 ounces (3 cups) kale, ribs and stems removed, coarsely chopped
1 (2-ounce) jar chopped pimientos, drained
1 tablespoon chopped fresh thyme leaves*
2 (8-ounce) packages cream cheese, softened
2 cups shredded Swiss cheese
Heat oven to 350°F.
Combine crackers and butter in bowl; mix well. Press into bottom of 9-inch springform pan with removable sides. Bake 8-10 minutes or until light golden brown. Cool.
Cook bacon in 10-inch skillet over medium-high heat 6-8 minutes or until crisp. Remove bacon with slotted spoon to paper towels. Reduce heat to medium. Add kale to pan drippings; cook 3-5 minutes or until wilted and tender. Remove from heat. Stir in cooked bacon, pimientos and thyme. Set aside.
Beat cream cheese at medium speed in bowl until creamy. Add whipping cream and eggs; continue beating until smooth. Stir in bacon mixture. Stir in Swiss cheese.
Spread mixture over crust. Bake 40-50 minutes or until center is just set. Run knife around outside edge; cool 1 hour. Remove sides of pan. Cut into wedges. Serve warm or at room temperature.
*Substitute 1 teaspoon dried crushed thyme leaves.
To crush crackers, place crackers into resealable plastic food bag. Use rolling pin to crush crackers.