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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (122g) Recipe makes 8 servings |
||
| Calories 178 | ||
| Calories from Fat 106 | (59%) | |
| Amount Per Serving | %DV | |
| Total Fat 11.8g | 18% | |
| Saturated Fat 6.3g | 31% | |
| Monounsaturated Fat 3.9g | ||
| Polyunsaturated Fat 0.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 128mg | 42% | |
| Sodium 445mg | 18% | |
| Potassium 318mg | 9% | |
| Total Carbohydrate 6.4g | 2% | |
| Dietary Fiber 0.5g | 1% | |
| Sugars 0.8g | ||
| Protein 11.8g | 23% | |
Crustless Swiss Chard Quiche
SERVES 8 , 1 quiche
Ingredients
- 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
Directions
1
Preheat oven to 375 degrees.2
Wash and dry swiss chard. Cut off the very ends of the stems. Roughly chop (leaving stems intact) the chard.3
Add onion and Chard to the oil and saute until stems are tender (do not overcook). Add salt & pepper to taste.4
Meanwhile, grate 2.5 cups of cheese. Use whatever varieties you want/have. Be creative! I used Swiss, Cheddar, Parmesan, and Cojito.5
Wisk eggs. Add milk and cheese. Fold in the onion/chard mixture. Add salt & pepper to taste, if necessary.6
Pour into a pie dish that has been sprayed with nonstick cooking spray.7
Bake for 35-45 minutes or until golden brown and no liquid seeps when you poke it with a knife.
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- Course > Main Dish > Savory Pies
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- Preparation > Time to Make > < 60 mins
- Preparation > Inexpensive
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Featured Reviews for This Recipe
From: EDawn
On Aug 14, 2008
This was GREAT! My husband, who doesn't like most leafy greens even liked it. I also added cooked potato slices which made it a bit more filling for him.
From: stonespirals
On Aug 6, 2008
Honestly, this is fantastic! Of course, I can't ever seem to follow a recipe, regardless of how good the recipe is. I used homemade almond milk instead of skim milk, I threw in a can of mushroom stem/pieces, and chopped up a couple of huge hot peppers (wonderfully spicy). I have always stayed away from making quiche because of the crust, but I can safely say that this is going to become a staple, trying out different taste combinations. Thank-you for posting this!
From: Columbus Foodie
On Sep 14, 2008
Absolutely delicious! We used 1 cup of mexican 4 cheese blend, 1 cup of fontina and 1/2 cup of freshly shaved parmesan and it was fabulous. We polished off the entire quiche in like 5 minutes. Will definitely make again!
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