Meatless Monday: Crustless chard quiche
A hearty and cheesy quiche, perfect for an easy summer meal.
A simple crustless quiche makes good use of the bounty of summer chard and provides one easy dish for several meals.
The Rowdy Chowgirl
Every summer, right on cue, the sun makes its annual appearance in Seattle after July 4. We were out of town this year and missed the transition. As our flight descended at about 11 o’clock on our return flight, I could swear that the horizon was still faintly lit with the smudgy purple of a lingering Pacific Northwest summer twilight.
Skip to next paragraph
The Rowdy Chowgirl
Christina Masters is a Seattle-based food blogger. As The Rowdy Chowgirl, she writes about recipes, gardening, restaurants, food ethics, feeding the hungry, and more. She believes that food is never just food – it is always part of a larger story that includes context, community and connections. An enthusiastic home cook, she favors local, seasonal ingredients prepared in simple, flavorful ways
Recent posts
Subscribe Today to the Monitor
I woke the following morning to sunshine so robust it might – just might – be planning to stick around for a while. Many afternoons now golden afternoon light streams through my open window making perfect cat-sized squares on the rug. My lawn is freshly mowed and the green smell of cut grass wafts in. I hear birds, and dogs, and the squeals of neighbor kids.
Our cold, wet spring hasn’t slowed the chard down. Even during years when everything else in the garden languishes, greens are a sure thing around here. During the summer, I like to cook once and eat for several days. This crustless quiche (who needs crust anyway?) is just right for this time of year. It’s one of those throw-in-whatever-is-abundant sort of meals. It is rich and satisfying without feeling heavy. The chard adds a bit more flavor and heft than spinach. It goes together quickly, keeps well in the refrigerator, and is good served hot or cold.
RELATED – 12 recipes to beat the heat wave
Add a salad and sit outside enjoying a summer evening. Or grab a square and wolf it down before leaving for work in the morning – whichever works best for you.
Crustless Chard Quiche
1 tablespoon olive oil
1 cup diced onions
8 eggs
3/4 cup heavy cream
1/2 cup shredded swiss cheese
1 bunch swiss chard
pinch nutmeg
Salt and pepper, to taste.
Preheat oven to 375 degrees F.
In a large skillet over medium heat, sauté onions in olive oil until tender and light brown, stirring occasionally.
Meanwhile, clean chard then remove stem and center rib from each leaf. Roughly chop leaves into smaller bite-sized pieces.
Crack eggs into a large bowl. Add cream and nutmeg, and whisk just until combined. In an 8×8-inch baking dish, spread an even layer of onions, then chard, then cheese. Pour egg mixture over this. Give a few shakes of salt and grinds of pepper.
Place on middle rack in oven, and bake until golden brown and firm in the center, 40-50 minutes. Check at about 30 minutes, and every 10 minutes thereafter.
Related post on The Rowdy Chowgirl: Chard and Onion Panade
Sign-up to receive a weekly collection of recipes from Stir It Up! by clicking here.
The Christian Science Monitor has assembled a diverse group of food bloggers. Our guest bloggers are not employed or directed by The Monitor and the views expressed are the bloggers' own and they are responsible for the content of their blogs and their recipes. All readers are free to make ingredient substitutions to satisfy their dietary preferences, including not using wine (or substituting cooking wine) when a recipe calls for it. To contact us about a blogger, click here.
Become part of the Monitor community