Crustless Quiche With Onion Mushrooms And Swiss Chard Recipes

CRUSTLESS SWISS CHARD QUICHE

Steps:

• 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 Swiss, Cheddar, Parmesan, and Cojito.
• Wisk 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.

MINI CRUSTLESS QUICHES WITH MUSHROOMS AND SWISS CHARD

Steps:

• Preheat the oven to 375 degrees F. Spray the cavities of a 12-cup muffin tin with the cooking spray.
• Heat the olive oil in a large skillet over medium-high heat. Cook the onion, stirring occasionally, until softened, 4 to 5 minutes. Add the garlic and cook for 1 minute. Add the chard and mushrooms and cook until the chard wilts and mushrooms release their moisture, 5 to 6 minutes. Season with salt and pepper.
• Whisk the eggs with 1/4 cup grated Parmesan cheese and a few dashes of hot sauce in a large bowl, preferably with a spout. Season with salt and pepper.
• Evenly divide the chard mixture between the muffin cups. Pour the egg mixture over the top and stir each cup with a fork to make sure the ingredients are evenly distributed. Sprinkle with the remaining 1 to 2 tablespoons of grated Parmesan and bake until slightly golden and a toothpick or butter knife inserted in the center comes out clean, about 20 minutes.
• Loosen the mini crustless quiches from the muffin cups with a rubber spatula and transfer to a platter for serving.

CRUSTLESS QUICHE WITH ONION, MUSHROOMS AND SWISS CHARD

Steps:

• Preheat oven to 400 F. Lightly grease a 10-inch quiche/tart pan (or a pie plate).
• Prepare the swiss chard by removing the rib (stalk) to about 1/3 up the length of the leaf. Set the greens aside to use later. Slice up the rib.
• Lightly coat a large frying pan with cooking spray and heat over medium heat. Cook the onion, mushrooms and the ribs of the swiss chard with the oregano, a pinch of coarse sea salt and a dash of freshly ground black pepper. Saute until tender and the onions are transparent. Chop the swiss chard greens into ribbons and add it to the pan. Cook just until wilted, stirring often. Remove from heat and set aside to cool.
• In a large mixing bowl, whisk together the eggs, egg whites, flour, and baking powder. Whisk in the milk then stir in the fontina cheese. Add the cooked vegetable mixture and mix well. Pour the quiche mixture into the prepared quiche/tart pan (or pie plate). Top with parmesan cheese.
• Bake for 25 minutes, or until center is set and the outside edge is golden brown. Let cool for about 5 minutes, then slice into 4 wedges and serve. Serves 4 people at 1 wedges each.