I just made this yummy crustless quiche the other day with some nice farm fresh Swiss Chard. You can also use frozen packaged spinach. I like making crustless quiche because it keeps this dish gluten-free and also lower in calories. This can also be frozen and then reheated at another time. It’s the perfect freezer meal for breakfast, lunch or dinner! Enjoy!
Ingredients:
- 1 tablespoon oil
- 1 onion, chopped
- 1 bunch of fresh Swiss Chard or Spinach or 1 (10 ounce) package frozen chopped spinach, thawed and drained
- 6eggs, beaten
- 3 cups shredded cheddar cheese ( You could also use Munster or Pepper Jack)
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
How To:
- Preheat oven to 350 degrees . Lightly grease a 9 inch pie pan. ( I actually use a baking spray)
- Cook and drain you greens. Set aside ( if you like you could also saute the onions, but I use them raw. They cook tender in the quiche so I don’t pre-cook them)
- In a large bowl, combine eggs, cheese, salt and pepper. Add greens and onions and stir. Pour into prepared pie pan.
- Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.
Let me know if you give this a try and what you think. I love it!
This recipe is so timely. I just bought a big bunch or red Swiss chard. They were so long from tip of leaf to tip of stem that not only didn’t they fit in the produce bag, they didn’t fit in my grocery bag. I had to cut off the stems and bag them separately from the leaves in order to store them in my fridge!
Most times I see recipes with cooked greens they use nutmeg. You didn’t. Any reason?
No reason for the lack of nutmeg.I think people add a bit of nutmeg for the extra flavor. Nutmeg reminds me of Fall and pies. It’s fine, but I don’t think this needs it. If you plan on using your stems in the quiche just make sure you cook them a bit longer than the leaves. I forgot to add that fact! Enjoy!