Swiss Chard Quiche
1 uncooked pie crust/tart shell (or you could make your own)
1/2 a large onion, finely chopped
3 cloves garlic, crushed (more or less to taste)
1 tbsp olive oil
1 large bunch of Swiss chard or other cooking greens, washed and chopped
(remove the thick central ribs or heavy stems if you prefer)
3 large eggs
A heap of grated hard cheese (Swiss, Grueyere, Parmesan, Asiago, or a
mixture. Sort cheeses like goat cheese work as well and add an interesting
texture)
A very generous slug of single cream/half and half
Salt, pepper and nutmeg to taste
Preheat oven to 400 degrees F.
Gently saute the onion and garlic in the olive olive until all is soft and going
golden round the edges. Then add the chopped chard and continued
cooking until it is soft and thoroughly wilted. (If you want to use the stems,
chop them small and cook them until they are tender before adding the
leaves.) Let cool slightly and spread in the pie crust. Sprinkle generously with
grated cheese (or crumbled if you are using goat cheese).
In a bowl whisk up the eggs and enough cream so that the mixture will fill your
pie crust. Season to taste with the salt, pepper and a little nutmeg. Pour over
the greens and cheese.
Bake in the oven for about 30 mins, until puffy, firm and golden.
Note: You can basically make a quiche with anything. Add bacon or leftover
meat, use a mixture of veggies (most veggies need to be pre-cooked before
adding), try different crusts or crustless (crustless it’s kind of like a frittata),
experiment with different cheeses. Quiche also stores well and is almost as
good cold as warm, so a piece of leftover quiche is a nice lunchbox item.