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Lilly’s Table

 
 
Carrot Dressed Arugula
© Lillys-Table.com Photo of Chard Quiche
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free vegetarian

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

45 mins

Time
Estimate
45 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Chard Quiche

from Chard Quiche with Carrot Dressed Arugula, the Week of May 6, 2012.
View the next recipe for this meal.

Saute up chard or other greens to stuff into this classic egg dish that can be served for breakfast, lunch, dinner, brunch, snacks, picnics, on-the-go… endless possibilities as it is tasty warm, cold and room temperature. Add cheese or another sauteed veggie or two as well, such as onions or even broccoli. Leave off the crust, simply rub the pan with a bit of butter or oil for a gluten-free, dairy-free, low-carb option.

Ingredients

  • 1 pie crust, whole-wheat homemade or frozen
  • 1 bunch chard, wash & shake dry
  • ¼ teaspoon salt
  • 1 pinch black pepper
  • 1 teaspoon olive oil
  • 4 eggs
  • 2 tablespoons milk, or water or cream

Serving Size: 6 People

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Preparation Instructions

Preheat the oven to 400.

Prick the pie crust all over and place in the oven for 8 minutes until it is lightly golden. If you are concerned about shrinking crust (it can happen!) line the crust with foil and fill with dry rice, beans, or even those pie weights.

Meanwhile, thinly slice the stems of the chard. Next stack up the leaves, thinly slice and then roughly chop. Drizzle the olive oil around the pan over medium heat. Add the stems for a minute and then toss in the greens to wilt. Continue to saute and press until there is no visible liquid. Season with a pinch of the salt & pepper.

Whip the eggs together with the milk/water/cream. Season with the remaining salt and pepper.

Spread the greens into the center of the pie crust. Slowly pour the beaten eggs over the greens and press with the back of a spoon to evenly distribute the egg.

Place in the oven for 25-35 minutes until the center feels firm to the touch and visibly cooked through.