Tuesday, July 15, 2008

Tuesday Do-Little Dinners: Swiss Chard Quiche

I know I just put Do-Little Dinners on hiatus, but this week I'm back with a wonderful recipe discovery I can't help but share.

Last Tuesday I was the lucky recipient of the weekly farm-share box of a friend who was gone on vacation and thus could not use her CSA produce. Bliss! We've spent the last week joyfully consuming zucchini, yellow summer squash, red-dragon carrots, fresh snap peas, beets, and spring mix salads. And dark leafy greens. Lots and lots of greens.

When you first start eating greens, if you're like me (and many Americans), you don't know what the heck to do with them. Most of us--unfortunately--did not grow up eating beet greens, kale, and chard. But a little Internet and cookbook research reveals them to be easy, versatile, and delicious. Swiss chard is in high season right now, all over farmers' markets and CSA farms, and you can use any variety for this recipe: green, white, or rainbow (these terms refer to the color of the stems; rainbow chard boasts brilliant red and gold stems that are especially beautiful in this quiche). And chard is extremely healthy; it's chock full of vitamins and antioxidants.

My family loves this recipe so much that we've had it for three dinners in the past week and a half! It's great with crusty bread and some fresh fruit on the side.

Crustless Swiss Chard Quiche
Serves 4 (can easily be doubled; use two pie pans)

1 tsp. olive oil
1/2 bunch Swiss chard (including all but very end of stems)
1/2 large sweet onion, chopped
salt and pepper
4 eggs
1 cup milk
1-1/2 cups shredded or crumbled cheese (any variety; cheddar and feta are especially delicious)

Preheat oven to 375 degrees. Rinse and dry chard. Trim off very end of stems. Coarsely chop all the rest--leaves and stems. Heat oil in large skillet. Add chard and onion and saute until chard stems and onion are tender, about 5-7 minutes. Sprinkle with salt and pepper to taste.

Meanwhile whisk eggs. Whisk in milk and shredded cheese. Gently fold in the vegetable mixture. Pour into oiled pie pan.

Bake 35 to 45 minutes, until top is golden brown and no liquid seeps when cut with a knife.

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