|Lots and lots of veggies, not too much goo. 🙂|
This was delicious. I had a very large bunch of rainbow chard so the veggies filled the quiche. Not much egg/cheese, so it was nice. Not too heavy. I served it with an arugula salad with lemon juice, evoo and pecorino. Yum.
It took a lot longer in the oven than I had expected… 70 minutes instead of 45, but it was worth it. The top will be browned and the center set when it’s ready.
Prep Time: 15 minutes, Cook Time: 45-70 minutes
2-3 tbsp olive oil (depending on amt of chard you have)
1 bunch swiss chard, chopped (this was a large bunch from the CSA)
1 yellow onion, chopped
3/4 cup half-and-half
kosher salt (just a pinch, cheddar is salty)
black pepper (optional)
4 oz cheddar cheese (half of a block), shredded (about 1 cup)
9-inch pie crust, pre-baked
Bake pie crust according to package directions (I used a frozen one instead of making my own this time).
Preheat oven to 350 F.
In large skillet, heat olive oil and cook onions and chard until tender, 3-5 minutes (season with salt and pepper as desired while cooking). Allow to cool slightly.
Whisk eggs and half-and-half in bowl, add cheddar, and mix with chard mixture.
Pour mixture into baked pie crust. Wrap foil around crust edges to prevent over-browning.
Bake 45-70 minutes until set. (Mine took 70 minutes, but our oven isn’t super-hot)