Swiss Chard and Cheddar Quiche – Farmers Market Recipe

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:

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into this:

swiss chard quiche

Swiss Chard and Cheddar Quiche – Farmers Market Recipe

From Wootown Woman | Breakfast and Brunch | American

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.

00:45
00:15
00:30

cal Calories 155kcal

fat Total Fat 7g

sat fat Saturated Fat 2g

High chol Cholesterol 69mg

High sodium Sodium 661mg

carbs Total Carbohydrate 16g

Serving size 100g Calories from fat 67kcal Fiber 1g Protein 6g Sugar 5g
6 servings

Ingredients

  • 1 bunch of Swiss Chard
  • 1 large onion, sliced thin
  • 1 tbsp. olive oil
  • 1/2 teaspoon kosher salt
  • Black pepper
  • 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

Directions

  1. Preheat the oven to 350 F. Spray a 9-inch pie plate with nonstick cooking spray.
  2. Trim the leaves away from either side of the stems. Chop the stems.
  3. Saute the onion in olive oil until translucent and slightly caramelized. Season with salt and pepper.
  4. Parboil or saute the chard until the leaves are bright green and the stems have lost their crunch.
  5. Layer 2-3 large chard leaves in the bottom of the pie plate. Sprinkle with both cheeses.
  6. Add a layer of onions and more chard.
  7. Continue layering chard , onions and cheese until the plate is full.
  8. Sift the flour and baking soda together in a medium bowl.
  9. Add the milk, olive oil and eggs and beat together well.
  10. Pour the egg mixture over the chard and let it seep through the layers.
  11. Bake for 30 minutes, or until a knife inserted in the center comes out clean.
  12. Let the quiche sit for at least 5 minutes before cutting and serving.

Tips

  • 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.

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Written by Deb Powers

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