COLLARD GREEN: CRUSTLESS RAINBOW CHARD QUICHE – beagleman's

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Quiches are an excellent one-dish meal. But starting from scratch can be intimidating for those of us with a limited amount of time in the kitchen. When strapped for time, this “crustless quiche” is the perfect solution. Though more like a frittata in texture and preparation, this easy egg dish offers all of the tastes of a traditional quiche. I like to feature the flavor of a hearty green such as swiss chard, kale, or collards, but the recipe is versatile; you can substitute your favorite veggies and cheeses to suit most anyone’s taste.

1 teaspoon olive oil
½ medium sweet onion, diced
1 bunch rainbow chard
1 clove garlic, minced
4 extra large eggs
1 cup milk
½ teaspoon kosher salt
¼ teaspoon white pepper
½ teaspoon thyme
1 ½ cups mozzarella, shredded
½ cup Gruyere, shredded
½ cup Parmesan, grated

Preheat oven to 375 degrees F.

Wash the chard carefully—sometimes dirt particles can cling stubbornly to leafy greens. Cut off the tough ends of the leaves’ stems. Tear the chard into bite-sized chunks. This is one recipe where I like to allow the leaves to remain on the stems; the bright color and nutritional benefit of these stems make them an integral part of the dish.

In a large saucepan, warm olive oil. Add onion and chard and sauté until the stems of the greens are tender and the leaves are bright green. Add garlic, cook for an additional minute and then remove from heat.

In a large mixing bowl, whisk eggs and milk. Grate your cheeses into the mixture and combine. Add salt, white pepper, and thyme. Fold in the chard mixture with a large spoon, incorporating all elements of the mixture uniformly.

Spray a standard pie pan with olive oil or nonstick cooking spray. Pour the egg/chard mixture into the pan making sure that the mixture is not quite level with the top rim. Bake for 30-35 minutes until golden brown. At this time, no liquid should seep out when a knife is gently inserted into the middle of the quiche.

(Yields: 6 servings; Ready In: 60 minutes)