Lia's Spinach and Bacon Quiche, I decided to use this week's chard in a crustless quiche for a quick dinner last night. The verdict: even the kids gobbled it down. I used Rainbow Chard; if you use that or Ruby Chard, your quiche will be a little gray inside. Just warning you! Incidentally, I was able to use green garlic AND a big spring onion from our CSA, too!
Swiss Chard (Crustless) Quiche
~based on this recipe
- 1 "pour" olive oil (a tablespoon? maybe?)
- 1 bunch Swiss chard (a little more than 1/2 a pound)
- 1 clove garlic, sliced
- 1 small (~3-inch) onion, chopped
- 1-2 small green onions (unless your onion is green and has a nice green stalk coming out!), sliced
- 1 T. pesto
- 5 eggs
- 1 1/4 c. milk (I used 2%)
- 2 1/2 cups mixed shredded cheese (I used cheddar, Mexican crumbling cheese, monterey jack, and some Parm--cleaning out the cheese drawer!)
- salt and pepper to taste
- Remove chard stems from leaves (the thick parts--I cut off leaves until the stem was about 1/8-inch thick). Slice stems thinly and chop leaves coarsely (but keep separate).
- Saute chard stems, garlic slivers, and chopped onion together in hot oil until tender (they don't need to caramelize or anything).
- Add in chopped leaves and green onions (I used about 1-inch of the green tops of my big green onion for this). Add a little water, and stir until leaves are wilted and cooked (they won't be mush--but they will cook down quite a bit). Keep stirring until water is gone.
- Whisk eggs and milk together. Add cheeses and stir. Fold in Swiss Chard mixture and add salt and pepper to taste.
- Pour into a greased deep dish pie plate.
- Bake at 375 degrees for 35-45 minutes, until quiche is set.