Prep 15 mins
Cook 45 mins
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!
- 4.92 ml olive oil
- 1 sweet onion
- 1 bunch swiss chard
- 591.47 ml shredded cheese
- 4 eggs
- 236.59 ml skim milk
- 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.
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!
This is a fantastic recipe! I get a lot of chard from my CSA, and this is a great way to use it! And, the recipe is incredibly easy - takes no time at all to make this. I've pretty much followed the recipe - but I do use an entire bunch of chard instead of half, and I experiment with the cheeses (basically whatever I have on hand goes in), and it always comes out great. I've done a mozzarella/cheddar combo, cheddar only, and this last time I used feta and cheddar with great results. I once used spinach instead of chard for a New Year's brunch (I was afraid people might balk at the idea of chard), and I received compliments on that as well. I'm going to try it with shredded zucchini next - just got a ton of that from the CSA :)
This was incredible and SO easy! I actually cut the stems out of the chard, chopped them and cooked them a bit first, then I added the leaves. I subbed 1 leak for the onion. I used Trader Joe's Iberico cheese (like a manchego) and parm because that's what I had on hand. LOVE LOVE LOVED this recipe! Will definitely make for brunch, dinner, or even breakfast at work!