Cook the bacon by heating a skillet over medium heat, cook until crispy, set aside. Reserve bacon fat.
Preheat oven to 350 degrees. Place oyster cracker into a food possessor. Process until they form crumbs. Mix in the melted butter and press into a 9 inch pie dish. Bake for 10 minutes.
Pour half of the bacon fat back into the pan. Saute the onions until translucent about 5 minutes. Add in the potatoes and toss to coat in the drippings. Pour about a tablespoon of water into the pan and cover, allowing the potatoes to steam. Check every few minutes until potatoes are almost cooked all the way through. Add in the thyme, then the kale and wilt it down. Taste and season if necessary. Take off the heat and let cool slightly.
In a medium sized bowl, add in the eggs and lightly beat. Add in the milk and beat until combined. Add int he kale mixture, bacon and 1 Cup of the cheese. Mix to combine. Pour into cracker crust. Pressing down so there is an even layer. Top with the remaining cheese, and garnish with parsley leaves if desired (I liked the presentation). Bake for 35 minutes or until a knife inserted into the center comes out clean.
Let cool for 10 minutes on the counter top, serve and enjoy!