SF Bay Area
Food and drink that has us seeing gold
For a summer brunch that is light and fresh, crustless kale and spinach quiche is a crowd pleaser. Packed with superfoods and pleasantly cheesy, this go-to brunch is easy to make and even easier to eat. Make a day ahead of time and keep in the refrigerator, or bake fresh in the morning before your guests arrive. This crustless quiche is a versatile and inventive spin on classic dish, and is the perfect snack for an al fresco fête. To liven up the party, pair with the delightfully fresh Kim Crawford rosé. A light pink summer sipper, Kim Crawford rosé is made of 100% merlot grapes, is refreshingly fruity and pleasantly acidic, with hints of watermelon and strawberry.
2 Cups Chopped kale
2 Cups Spinach
2-3 Slices of prosciutto
1 Cup shredded parmesan cheese
1/4 Cup Yellow onion, minced
1/2 tsp Garlic powder
1 tsp Chili flakes
Salt & pepper
Step 1: Preheat oven to 350 degrees. Place prosciutto on a baking sheet and bake until crispy, about 25 minutes.
Step 2: Place a skillet over medium heat and drizzle with oil. Sauté onions until soft and sprinkle with garlic powder, salt and pepper and chili flakes. Add the kale and spinach and sauté until lightly wilted.
Step 3: Crack eggs into a bowl and whisk with salt and pepper. Add the kale, spinach, cheese and onions to the bowl and stir to combine. Spray a quiche dish with pan spray and transfer the egg and veggie mixture to it.
Step 4: Bake at 350 degrees for 40-50 minutes, until fully cooked through. Top with crumbled prosciutto and serve with a cold glass of Kim Crawford rosé.
A lover of food, wine and travel, Laura is a freelance writer from NYC eating and drinking her way through the world. A graduate of the Institute of Culinary Education, Laura is a trained chef with a degree in culinary arts and a WSET II award in wine & spirits.