Columbus Foodie

A couple of weeks ago at the farmers market, I bought some Rainbow Chard from Elizabeth Telling Farms – as I’ve never made chard before, I was looking for a recipe that would introduce me to the ingredient. In this recipe, it kind of reminds me of spinach. Can’t wait to experiment with chard and other recipes as well. This one was a success – all of us tore through the entire thing in like 5 minutes, and would have eaten more if we had it. I’ve had requests to make it again ASAP.

I’m submitting this recipe as part of the Weekend Herb Blogging event, hosted this week by Haalo of Cook (almost) Anything at Least Once.

Crustless Swiss Chard Quiche
recipe courtesy Recipezaar

1 teaspoon olive oil
1/2 sweet onion
1/2 bunch swiss chard
2 1/2 cups shredded cheese
4 eggs
1 cup skim milk
salt
pepper

Preheat oven to 375 degrees. Wash and dry swiss chard. Cut off the very ends of the stems. Roughly chop (leaving stems intact) the chard. Add onion and Chard to the oil and saute until stems are tender (do not overcook). Add salt & pepper to taste.

Meanwhile, grate 2.5 cups of cheese. Use whatever varieties you want/have. Be creative! I used a Mexican 4 Cheese Blend (1 cup), Fontina (1 cup), and freshly shaved Parmesan (1/2 cup). Whisk eggs. Add milk and cheese. Fold in the onion/chard mixture. Add salt & pepper to taste, if necessary.

Pour into a pie dish that has been sprayed with nonstick cooking spray. Bake for 35-45 minutes or until golden brown and no liquid seeps when you poke it with a knife. Serves 8.