Swiss chard quiche. One of my favorite recipes. My son loves it and requests it often, which is a huge bonus because he has recently entered a very picky eating stage. He used to literally eat everything on his plate. Now notsomuch. He still eats like a horse but it’s got to be exactly what he wants or an argument ensues.
This recipe for Swiss chard quiche is easy, and you can make multiple at a time so you can freeze one for later. It’s delicious for breakfast, lunch, or dinner. We eat it mostly for dinners with some challah or french bread.
Crustless Swiss Chard Quiche
- 1/2 Tbsp olive oil
- 1 onion, chopped
- 1 bunch swiss chard
- 2 1/2 C shredded cheese
- 4 eggs
- 1 C milk
- salt & pepper to taste
Preheat the oven to 375˚F. Spray a pie dish with cooking spray.
Wash and dry chard. Trim the stems and roughly chop. Heat oil in a large saute pan over medium high heat. Add onion and chard to oil and saute 5 minutes.
In a large bowl, lightly beat the eggs. Stir in the milk and cheese. Stir to combine. Fold in the chard mixture and mix well.
Pour the egg/chard mixture into a prepared pie dish. Bake for 35-45 minutes, or until golden brown and lightly bubbly.
*note: if you have extra filling, you can make two quiches at once. Freeze the other one for a later date.
This super easy recipe is really delicious. It’s a great way to eat your veggies and skip the crust.
Hope you enjoy the recipe, and have a great day!
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