|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)
An early Christmas breakfast party led me to look for another one-dish breakfast. Paula Deen’s hash brown quiche (original recipe here) looked like a good option, once some of the fat was cut down. I also had to eliminate meat from the recipe.
The photo is from her recipe website… I forgot to take a picture of mine.
My version was as follows:
- 3 cups frozen shredded has browns (I used Ore-Ida Potatoes O’Brien, thawed and drained- they had no shredded hash browns in the supermarket, these were diced and had onions and peppers mixed in the bag- I just chopped them up a little more)
- 2 tbsp butter, melted.
- 5 eggs, beaten
- 1 cup half-and-half
- 1/4 cup diced scallions
- 1 cup reduced-fat shredded cheddar
- salt and pepper
Preheat oven to 450 F.
Gently press the drained hash browns with paper towels to dry them.Mix them in large bowl with melted butter.
Spray a 9″ pie plate (deep) with Pam cooking spray. put potatoes in plate and use the bottom of a cup measure to press down and up the sides to create a crust.
Bake for 25-35 minutes until golden brown and starting to crisp (her recipe calls for 20-25 minutes, but mine toook 35).
Combine remaining ingredients in a large bowl. When crust is ready, pour the egg mixture over it and level it out.
Lower the oven temperature to 350 F and bake for about 35-45 minutes until the quiche is light golden brown on top and puffed in the center (PD says 30 min, but mine wasn’t ready until 40-45 minutes).
Yum! Her recipe calls for 3/4 cup diced ham too. I think that would be a perfect addition in future as long as you’re not cooking for vegetarians!