Swiss chard is the gift that keeps on giving in my garden this year. Back in April when
I built my little garden, I bought a couple of packs of starts. The plants took off like wildfire and I have been harvesting beautiful Bright Lights swiss chard for nearly three months!
Swiss chard is loaded with nutritious vitamins, minerals, and antioxidants. In fact, it is one of the most antioxidant rich foods on the planet. Wow! Personally, I think raw swiss chard can taste a little bitter, so I am always on the lookout for different ways to cook with it.
Swiss chard tastes especially good when combined with sweet onions – like in this yummy Swiss Chard Onion Quiche I made for lunch today. A quiche is a great way to use up a large bunch of swiss chard and a refrigerated pre-made pie crust makes assembly very easy. This recipe also tastes delicious with the addition of crisp bacon, but I decided to go vegetarian this time and I didn’t miss the meat at all. What a yummy lunch!
Looking for another way to use swiss chard? Try our Chicken & Swiss Chard Potstickers.
|Swiss Chard Onion Quiche|
- 1 pre-made refrigerated pie crust
- 1 bunch swiss chard leaves, ribs removed, chopped (5 cups)
- 1 large onion, chopped (2 cups)
- 2 Tbsp. butter
- 1 cup half-n-half
- 4 eggs, plus 1 egg yolk
- 3/4 cup parmesan cheese
- 2 tsp. fresh thyme leaves, chopped
- 1tsp. plus 1/2 tsp. salt
- 1 tsp. fresh ground pepper
- Preheat oven to 400 degrees.
- Heat 2 Tbsp. butter in a large sauté pan. Add the onions and sauté over medium heat until the onions are soft, but not brown, about 5 minutes.
- Stir in 1 tsp. salt, 1/2 tsp. pepper and the fresh thyme, then add the swiss chard and continue cooking for 2 minutes more until the chard has wilted.
- Set the swiss chard mixture in a colander in the sink to cool for 5 minutes, then gently press out any excess moisture.
- Place the refrigerated pie crust in a 9″ pie pan. Crimp the edges of the dough to form a decorative edge, if desired.
- In a medium bowl, combine the half-n-half, eggs, egg yolk, parmesan cheese, 1/2 tsp. salt and 1/2 tsp. pepper. Whisk well to combine.
- Spread the chard mixture evenly in the pie shell and pour the egg mixture over the top.
- Bake for 10 minutes at 400 degrees. Turn the oven down to 350 degrees and continue baking until the quiche is set and lightly browned about 15 minutes.
- Cool for 10 minutes before serving.