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1.
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Preheat the oven to 350 degrees F. 2.
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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).
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3.
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Dice the bacon and fry it in a large skillet over medium high heat.
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4.
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While the bacon fries, dice or mince the onion and chop up the kale or spinach.
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5.
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When the bacon is close to being crispy, drain most of the bacon fat out of the skillet and add the onion.
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Fry for 8 minutes over medium heat, stirring occasionally, until the onion is starting to brown.
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6.
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Add the kale or spinach and saute for about 2 minutes, or until wilted.
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7.
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Add the wine, and continue to cook until the liquid evaporates (another 3-4 minutes).
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8.
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Let the bacon and veggies cool down for about 15 minutes (you can spread them out on a plate to speed up this step).
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9.
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Beat the eggs and coconut milk in a large bowl, adding salt and pepper (about 1/4 teaspoon of salt).
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10.
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Whisk the bacon and veggies into the eggs until they are well suspended in the egg mixture.
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11.
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Grease an 8x8 glass dish or a pie pan with coconut oil or cooking spray, and pour in the egg mixture.
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12.
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Bake for 35-45 minutes, or until the center has solidified.
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Remove the quiche from the oven and let it sit for about 15 minutes so that the eggs set.
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13.
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Dig in!
