Monday, December 30, 2013

Swiss chard crustless quiche

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My family overdid the dessert thing during Christmas week. We were lucky to receive plate after plate of delicious goodies from friends and relatives. Meaning we all ate a ton of cookies, cake, candy, and other snack foods for days on end.

You too? Yep, I thought so.

I went to the farmers market this weekend and loaded up on greens. Beet greens, kale, and a huge bunch of Swiss chard that was so big it didn't fit in the refrigerator.

I stripped the green chard leaves from their ruby-red stems, chopped the leaves, and cooked them for just a few minutes with a little olive oil and garlic. When they were cool I mixed in eggs, crumbled feta cheese, shredded mozzarella, chopped green onions, and a little Bisquick to bind everything together before baking in a casserole dish.

The result: a firm, nutrient-rich snack my family loves. I've served this in squares for breakfast and lunch. I've cut it into small triangles or batons and put it out at parties. No matter what shape you serve it in, I guarantee good results.

P.S. What did I do with the Swiss chard stems? Stay tuned for the most gorgeous pickles you've ever seen....

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Swiss chard crustless quiche
This nutrient-rich snack is packed with healthy Swiss chard. Serve it at breakfast or lunch, or cut it into small triangles or batons as a healthy finger food appetizer for your next party.
  • 1 teaspoon olive oil
  • 1 large bunch Swiss chard, washed, leaves only, chopped roughly (reserve stems for another use)
  • 2 cloves fresh garlic, chopped
  • 6 eggs, beaten
  • 1/2 cup feta cheese, crumbled
  • 1/2 cup low-moisture mozzarella cheese, shredded
  • 6 green onions, chopped
  • 1/2 teaspoon dried dill
  • 1/2 cup Bisquick (or another all-purpose baking mix)
  • 1/8 teaspoon freshly ground pepper
  • 1/4 teaspoon salt
  • 1/4 cup milk (optional)
Heat the oven to 350 degrees. Spray a 9x12-inch baking dish with nonstick cooking spray.Heat the olive oil in a large skillet over medium-high heat. Add the chard and garlic and saute about 3 minutes, until chard is wilted but not mushy. Pour the chard mixture into a large mixing bowl and let cool 10 minutes.Add the eggs, cheese, green onions, dill, Bisquick, pepper, and salt. Mix thoroughly until well combined. Add the milk only if the batter seems dry or extremely thick. Pour the batter into the prepared baking dish.Bake about 40 minutes, until the quiche is set in the middle and the top is golden brown. Cool in the baking pan. Cut into squares, triangles, or batons to serve.
Prep time: Cook time: Total time: Yield: 8 servings as a vegetarian main course, or 20+ servings as an hors d'oeuvre


Dorothy at Shockingly Delicious said...

that is a thing of beauty!

Cut 'N Clean Greens said...

Wow, do those ever look delicious! And you're right...after the week of fancy eating we just had, we need to concentrate on nutrition, too.

For those who want to save a little time, you could make this with a bag of our already triple-washed and chopped chard -- white, red or rainbow!

Bring on New Year's!

--Your friendly Southern California farmers at Cut 'N Clean Greens

Libbety said...

Erika, hats off to you for this fabulous recipe! I've been looking a good crustless quiche recipe for awhile and this one is da bomb. I just posted it on my blog...

Wishing you and your family a Happy New Year!

Erika Kerekes said...

@Dorothy thanks - yes, it's really pretty! That's what I love about chard, the little bit of pink that remains.

@Cut 'N Clean yes, this would absolutely work with your bagged chopped chard. Rainbow would make it the prettiest.

@Libbety thanks for sharing the recipe with your readers!

Sippity Sup said...

Yes please... XO and HNY GREG

Sippity Sup said...

That's category of food I call "tidbits & noshy things". GREG

Erika Kerekes said...

@Greg exactly.

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