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My review
Farm Share Quiche
amykallesten
"What started as an easy, delicious way to use the Swiss chard we got in our farm share quickly became a reason to go out and buy it at the farmer's market! Sophisticated enough to serve at brunch, this quiche also fits right in as finger food at summer picnics. We especially love it when most of the ingredients come from our farm share and we use fresh eggs from our neighbor's chickens. Friends who initially raised their eyebrows at Swiss chard not only request I make it, they ask for the recipe. Serve warm or at room temperature."
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Ingredients
1 h 5 m servings 506 calsOriginal recipe yields 8 servings (1 10-inch quiche)
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Directions
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Prep
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Ready In
- Preheat oven to 375 degrees F (190 degrees C).
- Melt butter in large skillet over medium heat. Cook and stir onion in melted butter until soft, about 7 minutes; transfer to large bowl.
- Blend eggs, milk, Jarlsberg cheese, and Parmesan cheese in a food processor or blender; pour into bowl with the onion. Add chard, thyme, nutmeg, salt, and black pepper; mix. Pour egg mixture into prepared pie crust.
- Bake in preheated oven until a knife inserted into the center of the quiche comes out clean, 40 to 45 minutes.
Footnotes
- Cook's Notes:
- You can make this crustless or into a finger food by omitting the crust and pouring the filling into muffin tins or individual ramekins instead of the pie plate.
- We've tried half Swiss chard and half beet greens when short on Swiss chard.
Nutrition Facts
Per Serving: 506 calories; 34.1 g fat; 29.7 g carbohydrates; 20.6 g protein; 134 mg cholesterol; 627 mg sodium. Full nutrition
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11/6/2014
This was delicious, but we did a few variations. We used different cheese and also a few other veggies mixed in, as well as homemade pie crust. Great way to use Swiss chard or kale!
5/18/2016
This is my go-to quiche recipe. It's simple ingredient list and delicious taste is a favorite at our house. Sometimes I'll substitute fresh spinach for the Swiss chard, depending on what I hav...
7/9/2013
The flavors were fine, but 2 bunches of chard was far too much filling for one crust. Also, a crucial step is missing in the directions. The chard absolutely MUST be sauteed and drained before...
7/16/2017
Made it with a combo of Swiss Chard, kale and spinach, fresh from my garden. So easy...I didn't have Jarlsburg cheese, but I did have medium sharp and extra sharp cheddar cheese. I used a deep...