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.
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.
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
3/4 cup heavy cream
1/2 cup shredded swiss cheese
1 bunch swiss chard
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