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Preheat the oven to 375F.
Roll out pie crust dough to ¼” thick and drape into a pie plate. Gently press into corners. Leave the extra dough over the edges of the tin. Puncture the bottom of the crust all over with a fork.
Parbake in oven for 15 minutes. Remove foil and continue baking until just starting to turn golden on the sides (10-15 minutes). If the edges are turning dark quickly, cover just the edges with foil.
Cut kale into ½” strips. Break goat cheese into small crumbles (about 1”).
Whisk eggs with half and half until combined. Add in garlic, spices, and onion, mixing thoroughly. Fold in kale and goat cheese.
Pour into parbaked crust and return to oven for 30-40 minutes or until springy in the center.
Allow to cool in pan for 10 minutes before trimming the extra crust (debate whether you feed this to yourself or the dog) and removing the outside of the springform.
Can be served slightly warm or at room temperature.