Bacon, Kale, and Sun-Dried Tomato Quiche

This lovely crustless quiche makes a beautiful dish that’s fancy enough for company. Spinach, Swiss chard, or other dark leafy greens can be substituted for the kale.

Ingredients

Serves 4

Nonstick cooking spray, as needed

5 large eggs

1 (14-ounce) can unsweetened coconut milk

1⁄2 teaspoon salt

1⁄2 teaspoon ground black pepper

6 ounces bacon or turkey bacon

1–2 tablespoons olive oil

1 medium sweet onion, diced

3 cups chopped fresh kale

1⁄2 cup chopped sun-dried tomatoes

Use What You Have on Hand

Don’t have bacon? Use 1⁄2 pound of bulk sausage or ground beef. Don’t have kale? Use a bag of fresh baby spinach instead. Don’t have sun-dried tomatoes? Use a chopped red bell pepper instead. Don’t need to worry about dairy? Add 1⁄2 cup shredded Cheddar or mozzarella to the whisked eggs.

  1. Preheat oven to 350°F. Grease a 9" deep-dish pie pan with nonstick cooking spray.
  2. In a large bowl whisk together eggs, coconut milk, salt, and pepper. Set aside.
  3. In a large heavy-bottomed skillet cook bacon on medium-high heat to desired crispiness. Remove from pan and drain on a plate lined with paper towels.
  4. Remove and discard most of the bacon fat from the pan, reserving about 1 tablespoon. Add olive oil to the pan and heat for 1–2 minutes, until sizzling. Add onion and cook over medium-high heat for 3–5 minutes, until translucent. Add kale and cook for 3–4 minutes, until bright green and slightly wilted.
  5. Crumble bacon and sprinkle over the bottom of the prepared pie pan. Add cooked onion, chopped sundried tomatoes, and kale to pie pan and spread out evenly. Pour egg mixture over cooked ingredients. Place the pie pan on a large baking sheet to catch spills while baking.
  6. Bake for 35–45 minutes, until the center of the quiche is set and a knife inserted in the middle comes out clean. Allow quiche to cool for 10–15 minutes before serving.