Crustless Swiss Chard Quiche Food

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MINI CRUSTLESS QUICHES WITH MUSHROOMS AND SWISS CHARD



Mini Crustless Quiches with Mushrooms and Swiss Chard image

Provided by Jaymee Sire

Categories     appetizer

Time 35m

Yield 12 servings

Number Of Ingredients 10

Nonstick cooking spray
1 tablespoon olive oil
1 medium yellow onion, diced
2 large garlic cloves, minced
1 bunch chard, ribs and stems removed and leaves chopped
6 ounces oyster or baby portabella (cremini) mushrooms, cut into bite-size pieces
12 eggs
1/4 cup grated Parmesan cheese
2 or 3 dashes hot sauce, such as Tapatio
Kosher salt and freshly cracked black pepper

Steps:

  • Preheat the oven to 375 degrees F. Spray the cavities of a 12-cup muffin tin with the cooking spray.
  • Heat the olive oil in a large skillet over medium-high heat. Cook the onion, stirring occasionally, until softened, 4 to 5 minutes. Add the garlic and cook for 1 minute. Add the chard and mushrooms and cook until the chard wilts and mushrooms release their moisture, 5 to 6 minutes. Season with salt and pepper.
  • Whisk the eggs with 1/4 cup grated Parmesan cheese and a few dashes of hot sauce in a large bowl, preferably with a spout. Season with salt and pepper.
  • Evenly divide the chard mixture between the muffin cups. Pour the egg mixture over the top and stir each cup with a fork to make sure the ingredients are evenly distributed. Sprinkle with the remaining 1 to 2 tablespoons of grated Parmesan and bake until slightly golden and a toothpick or butter knife inserted in the center comes out clean, about 20 minutes.
  • Loosen the mini crustless quiches from the muffin cups with a rubber spatula and transfer to a platter for serving.

CRUSTLESS SWISS CHARD QUICHE



Crustless Swiss Chard Quiche image

I have been working on perfecting the perfect crustless quiche recipe for years. I always use spinach, but I bought some Rainbow Swiss Chard at the local farmer's market today, and I thought I'd give it a try in quiche. I used Rainbow Chard (pink/yellow/white/orange stems---- BEAUTIFUL), but you can use any chard (or try substituting other greens) I do notice that fresh greens give a much better taste than frozen greens though!

Provided by Keeferop

Categories     Savory Pies

Time 1h

Yield 1 quiche, 8 serving(s)

Number Of Ingredients 8

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

Steps:

  • Preheat oven to 375 degrees.
  • Wash and dry swiss chard. Cut off the very ends of the stems. Roughly chop (leaving stems intact) the chard.
  • Add onion and Chard to the oil and saute until stems are tender (do not overcook). Add salt & pepper to taste.
  • Meanwhile, grate 2.5 cups of cheese. Use whatever varieties you want/have. Be creative! I used Swiss, Cheddar, Parmesan, and Cojito.
  • Wisk eggs. Add milk and cheese. Fold in the onion/chard mixture. Add salt & pepper to taste, if necessary.
  • Pour into a pie dish that has been sprayed with nonstick cooking spray.
  • Bake for 35-45 minutes or until golden brown and no liquid seeps when you poke it with a knife.

Nutrition Facts : Calories 177.5, Fat 11.7, SaturatedFat 6.3, Cholesterol 116.2, Sodium 446.2, Carbohydrate 6.4, Fiber 0.5, Sugar 0.7, Protein 11.8

SWISS CHARD QUICHE



Swiss Chard Quiche image

Vacherin Cheese is made in the Valais region of Switzerland - it is semi-hard, with a coarse, greasy brown rind and a pale yellow paste with a scattering of holes. It has a rich nutty flavour, a little like Italian fontina. Food.com must have never heard of Vacherin cheese (wouldn't let me list as such), so I listed as Fontina. The original recipe comes from the Seattle Times, March 2011.

Provided by BakinBaby

Categories     Breakfast

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 9

1 refrigerated pie crust (deep dish-Marie Callendars in the freezer section are pretty darn good)
4 slices bacon (laroons are prefered but bacon can be used or chopped)
1/4 cup onion (chopped)
1 bunch swiss chard (tough stems removed-chopped)
6 eggs
1 1/2 cups half-and-half
salt & freshly ground black pepper
1 tablespoon fresh thyme (chopped)
1 1/2 cups Fontina cheese (Vacherin Cheese-Shredded)

Steps:

  • In a large skillet over medium high , cook bacon until just turning cirspy (5 minute or so), if there is lots of grease, drain some off; add swiss chard and onions cook until tender, set aside to cool for 10 minute use a slotted spoon to drain excess liquid.
  • In a medium bowl, whisk eggs, half and half, salt pepper and thyme.
  • Add shredded cheese to chard and bacon, transfer to prepared pie crust, pour the egg mixture into the crust, stir gently to eliminate any large clumps or air bubbles.
  • Bake for 20 minute at 400 degrees.
  • Reduce oven temperature to 325, bake until center is set, about another 40 min, allow to cool for 15 minute before slicing.
  • Serve warm or cool.

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