Dairy-Free Crustless Quiche with Bacon and Kale

1. Preheat the oven to 350ºF.
2. Warm the eggs and coconut milk until they reach room temperature (you can sit them in a warm water bath for 15 minutes to accomplish this).
3. Dice the bacon and fry it in a large skillet over medium high heat.
4. While the bacon fries, dice or mince the onion and chop up the kale or spinach.
5. When the bacon is close to being crispy, drain most of the bacon fat out of the skillet and add the onion. Fry for 8 minutes over medium heat, stirring occasionally, until the onion is starting to brown.
6. Add the kale or spinach and sauté for about 2 minutes, or until wilted.
7. Add the wine, and continue to cook until the liquid evaporates (another 3-4 minutes).
8. Let the bacon and veggies cool down for about 15 minutes (you can spread them out on a plate to speed up this step).
9. Beat the eggs and coconut milk in a large bowl, adding salt and pepper (about ¼ teaspoon of salt).
10. Whisk the bacon and veggies into the eggs until they are well suspended in the egg mixture.
11. Grease an 8×8 glass dish or a pie pan with coconut oil or cooking spray, and pour in the egg mixture.
12. Bake for 35-45 minutes, or until the center has solidified. Remove the quiche from the oven and let it sit for about 15 minutes so that the eggs set.
13. Dig in!