Kale, Onion and Parmesan Quiche with a Sweet Wine

We had an abundance of kale  and onion, both of which needed to be prepared soon. With Easter around the corner, we figured a quiche would be perfect!

It was our first time preparing the dish. With a little help from the interwebs and the addition of our own tastes, we enjoyed this healthy dish for Easter Sunday brunch.

We added about a cup of sauteed kale, onions and spices to an egg mixture consisting of eggs, almond milk and dairy-free parmesan cheese, and baked it until cooked through. We prepared this a week before Easter and after baking, allowed it to cool then froze it until Easter morning.

Kale Sautee Ingredients:

- One large bunch of fresh kale, washed and chopped with stems off

- One small yellow onion, chopped

- 1-2 tablespoons olive oil

- 1/2 cup water

- Seasoning to taste: red pepper flakes, garlic, salt and pepper

Kale Sautee Recipe:

Heat one to two tablespoons olive oil on medium heat. Add the chopped onion, kale and seasonings. Sautee and mix until kale begins to soften, a few minutes. Add water, cover and reduce to medium-low heat. Keep on heat until kale has completely softened, drain water and put aside.

Quiche Ingredients:

- 4 large eggs

- One cup Silk Almond Milk

- 1/4 Cup Dairy-free parmesan cheese, plus a little extra

- Kale Sautee

Quiche Recipe:

Beat eggs, milk and cheese together. Mix in kale sautee. Add a little more pepper and red pepper flakes. Transfer the mixture to a 9" pie pan, sprinkle with additional parmesan and bake at 350 for 30 minutes.

We enjoyed our crustless breakfast with a Trader Joe's hash brown (soon to come) as well as an adult beverage in honor of my grandparents, who both passed away within the past five years and enjoyed themselves a glass of vino. They lived a majority of their lives together on the Eastern Shore of Maryland, and specifically spent their last few years together in Solomon's Island. I was excited to find at Christmas that my aunt and mom both bought me a red and white bottle from Solomon's Island Winery.  However, I enjoy dry wine and these wines were a bit too sweet for me. I just so happened to be drinking cranberry-raspberry juice that morning and tried a little with some of the sweet, white wine... Delicious! I did equal parts juice and wine and it paired well with the hash browns and quiche!