While my garden has been lacking in certain areas (see measly carrot crop), I have had an incredible overabundance of swiss chard. I have made seared and steamed and creamed chard and chard in soup and on pizza, and when I thought of putting chard in a quiche I was incredibly excited-- and then I was kicking myself for not thinking of something so obviously delicious and easy earlier.
- 1 bunch swiss chard (it cooks down-- a LOT)
- 1/2 small red onion
- 1 TBSP olive oil
- 1/4 cup water
- S& P
- fresh herbs of your choice. I used oregano and basil because I have them in abundance.
- 3 large eggs
- 1 oz. goat cheese
- 1 oz. parmesan
- pie crust for a mini-pie dish or ramekin
First I sauteed the red onion in the olive oil until just softened and then added in the chard. To speed up the wilting process, I added in 1/4 cup of water and let it boil out. Seasonings and herbs went in next. In a separate bowl, I whisked the eggs. And I prepared the mini-pie dish with the crust. I put the goat cheese in the bottom of the pie dish, added in the onions and chard, and poured the egg over. Sprinkled with parm, and popped in a 400 degree oven for just about 15 minutes.
This was a fast, easy, and super tasty dinner, and I ate the leftovers for breakfast the next day! Other than the pie crust, it was super healthy as well.
*** so.... my memory card on my phone was deleted and I lost a ton of photos including this one. Whoops!
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