I love quiches. They are my go-to dish and since I am a total cheater and use store-bought pie crusts, they are really easy to make. It doesn’t matter what kind of veggies you have on hand, you can somehow turn them into a quiche filling. Although now that I think about it, carrots might be weird in one and some other root vegetables also might not quite work. My point is, though, that quiches are ultra versatile. So when a giant bundle of rainbow chard arrived in my CSA delivery last week, I immediately settled on making a rainbow chard quiche.
Rainbow Chard Quiche
- 1 store-bought refrigerated or frozen pie crust (or, if you must, go ahead and make your own crust and show it off proudly)
- 1/2 cup shredded Swiss cheese
- 2 tbsp olive oil
- 1/4 cup chopped red onion
- 1 bunch of rainbow chard, stems removed and sliced thinly, leaves ripped into bite-sized pieces
- 1 clove garlic, minced or pressed
- 3 eggs
- 1 cup 1/2 + 1/2
- salt and pepper
- Preheat your oven to 375 degrees. Unroll your pie crust in a pie plate (skip this step if yours is the frozen kind that comes in a foil plate). Sprinkle 1/4 cup of the Swiss cheese on the crust and set aside. You could, of course, use any type of cheese you have on hand. I’ve made quiches with cheddar, mozzarella, feta, muenster, pepper jack, monterey jack, goat cheese and probably others.
- Heat the oil over medium heat in a large skillet and add in the red onion, garlic and rainbow chard stems. Cook for about 6-8 minutes or until everything is soft and fragrant. Reduce heat to medium-low and add in the rainbow chard leaves, cooking for just a few minutes more until just wilted. Add all of this to your pie crust.
- In a medium bowl, whisk together the eggs and the 1/2 + 1/2. I’ve also used milk, light cream and a blend of these here and they all work fine and result in just slight texture differences. Season with salt and pepper and throw in any other herbs you’d like. Dried spices work wonderfully too. Pour the egg mixture into the pie crust and top with remaining cheese. Bake quiche for about 45 minutes or until the egg is set and the top has started to brown up a bit.
Let it cool for 10 minutes before slicing (trust me) and enjoy for breakfast, lunch or dinner! A small green salad and a glass of chilled white wine go particularly well with quiches, in my experience.