Sunday Brunch Essentials: The Quiche

Sunday Brunch Essentials: The Quiche

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Just because I’m pregnant doesn’t mean I can’t enjoy a nice relaxing Sunday brunch and all they have to offer. Sunday brunch has to be my favorite meal of the week. It’s one of those rare times where really anything goes. You can start with freshly baked blueberry muffins and end with antipasto skewers that are to die for! ( Recipes for those two beauties coming soon ?) But my all time favorite brunch essential has to be a light, fluffy quiche. I mean really when I think of quiche I think Sunday brunch. The two just go hand in hand. Recently I put a new recipe to the test, something light but flavorful that really just gives you all the brunch feelings.

Feta, Onion, Kale quiche or as I have named it the greek decadence! This one is fantastic and I’m convinced my the end of the day Sam and I will be fighting over the last piece. I used pre-made crust for this one because I sadly have work today so I woke up early to have it fresh and be able to at least take a piece or two with me to snack on at the office.

Ingredients 

  • 1 Half Purple Onion
  • 2 Cups Kale
  • Coconut Oil
  • Sea Salt
  • Black Pepper
  • Feta Crumbles to taste
  • 1/2 cup Almond Milk
  • Pre-made Crust
  • 6 eggs
  • Balsamic Glaze

Directions 

Start by brushing a little coconut oil on to your pie dish, lay your pie crust inside the dish and knead the dough to fit the dish. Brush a little more coconut oil onto the dough and layer your feta on the bottom. Next take out a pan and sauté your onions and kale with a little coconut oil, sea salt, and black pepper. Once your kale has shrunk and the onions are cooked, drizzle a little balsamic glaze  over it and stir gently. Empty contents of your pan onto the feta and move around to make sure all your ingredients are evenly mixed. Next take out a bowl and whisk 6 eggs and 1/2 cup of Almond milk together. Pour over contents in pie dish and set in the oven for 40 minutes and enjoy!
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