What can you do with Swiss chard besides braised greens? We picked up a lovely bunch of brightly colored Swiss chard at the REC Mobile Farmers Market a couple of weeks ago. Here’s how we turned this:
Swiss Chard and Cheddar Quiche – Farmers Market Recipe
Swiss chard is sweeter than spinach and more flavorful than most other greens. The thick ribs give it a nice crunch in cooked dishes. The large leaves and delicate flavor elevate a basic vegetable-and-cheese quiche into this farmers market recipe classic.
1 bunch of Swiss Chard
1 large onion, sliced thin
1 tbsp. olive oil
1/2 teaspoon kosher salt
1/2 cup grated sharp cheddar cheese
2 tablespoons freshly grated Parmesan cheese
1/2 cup unbleached flour
1 teaspoon baking powder
2/3 cup skim milk
1 teaspoon olive oil
2 large eggs, beaten
- Preheat the oven to 350 F. Spray a 9-inch pie plate with nonstick cooking spray.
- Trim the leaves away from either side of the stems. Chop the stems.
- Saute the onion in olive oil until translucent and slightly caramelized. Season with salt and pepper.
- Parboil or saute the chard until the leaves are bright green and the stems have lost their crunch.
- Layer 2-3 large chard leaves in the bottom of the pie plate. Sprinkle with both cheeses.
- Add a layer of onions and more chard.
- Continue layering chard , onions and cheese until the plate is full.
- Sift the flour and baking soda together in a medium bowl.
- Add the milk, olive oil and eggs and beat together well.
- Pour the egg mixture over the chard and let it seep through the layers.
- Bake for 30 minutes, or until a knife inserted in the center comes out clean.
- Let the quiche sit for at least 5 minutes before cutting and serving.
- A sharp paring knife makes short work of trimming the leaves from the center rib.
- Steam the chopped stems for about five minutes before adding the leaves. Continue steaming another 5-8 minutes.