Recipe by Keeferop
I have been working on perfecting the perfect crustless quiche recipe for years. I always use spinach, but I bought some Rainbow Swiss Chard at the local farmer's market today, and I thought I'd give it a try in quiche. I used Rainbow Chard (pink/yellow/white/orange stems---- BEAUTIFUL), but you can use any chard (or try substituting other greens) I do notice that fresh greens give a much better taste than frozen greens though!
Top Review by jvgrossman
Wonderful! I'm not a big fan of "greens", so this was a great way to utilize the Rainbow Chard from my CSA. I sauteed 1.25 lb of chard with a whole sweet onion and a few sliced garlic cloves. With so much chard, I used 6 eggs and 1.5 cup skim milk. I whisked about 1 Tbs of homemade pesto into the egg mixture. Yum! I used a combination of Swiss and Italian Blend shredded cheeses with a bit of leftover crumbled feta. I baked this in a 10" square CorningWare casserole for 45 minutes. Infinitely adaptable!
- 1 teaspoon olive oil
- 1⁄2 sweet onion
- 1⁄2 bunch swiss chard
- 2 1⁄2 cups shredded cheese
- 4 eggs
- 1 cup skim milk
Directions See How It's Made
- Preheat oven to 375 degrees.
- Wash and dry swiss chard. Cut off the very ends of the stems. Roughly chop (leaving stems intact) the chard.
- Add onion and Chard to the oil and saute until stems are tender (do not overcook). Add salt & pepper to taste.
- Meanwhile, grate 2.5 cups of cheese. Use whatever varieties you want/have. Be creative! I used Swiss, Cheddar, Parmesan, and Cojito.
- Wisk eggs. Add milk and cheese. Fold in the onion/chard mixture. Add salt & pepper to taste, if necessary.
- Pour into a pie dish that has been sprayed with nonstick cooking spray.
- Bake for 35-45 minutes or until golden brown and no liquid seeps when you poke it with a knife.