I’m a huge fan of quiche, but I can no longer eat the crust. (I tried buying a gluten free crust the last time I made a pot pie, and it, um, left a little to be desired.)
I’m a huge fan of swiss chard, but I’m getting tired of eating it sauteed in olive oil every time.
I’m a huge fan of eggs, but I’m getting tired of eating them scrambled and fried.
So when I saw Lydia’s recipe for Crustless Chard Quiche, there was no doubt that I was going to make it.
Did I mention I’m also a huge fan of caramelized onions? In fact, they may be my favoritest thing EVER. I’m not sure which is better – the smell of them cooking or the taste of them on my tongue.
And bacon and gruyere . . . need I say more?
I made this quiche for dinner last week, and oh, BE STILL MY HEART.
It just might be the tastiest quiche I’ve ever had. I honestly did not miss the crust one iota.
It made a tasty dinner, but the rest of my family is not quite as enamored with quiche as I am so there was a lot left over. I happily ate that quiche for breakfast every day for a week. I almost cried when I ate the last piece.
This is not hard to make, but it does take some time, and it makes quite a few dirty dishes along the way. But the nice thing about quiche is, you can clean up while it bakes so there is no cleanup after dinner. Also, you can serve it hot or at room temperature, so you it’s a great meal to do for company because you don’t have to worry about it being ready at a certain time.
Like most quiche recipes, you start by cooking the meat, in this case, bacon.
While that’s cooking, slice the onions. When the bacon is nicely browned, strain it out and add the onions to the pan. Slowly cook them over low heat until they are perfectly caramelized. Meanwhile, slice and rinse your swiss chard. I like to use a salad spinner.
When the onions are caramelized, add the swiss chard to the pan and cover till wilted.
Take it off the heat, and while it’s cooling, prepare your cheeses.
I shredded the gruyere in my food processor using the shredder attachment. (Gruyere isn’t cheap, but the best price I know of is at Trader Joe’s. Also, they have raw milk gruyere, which, I realize may be pointless when I’m going to cook it, but I still prefer to purchase raw cheese when possible.)
I grated the Parmesan using the regular blade. (I also get my parm at Trader Joe’s.)
In another bowl, mix together the eggs, cream, cheeses, salt and pepper. (I didn’t use herbs or nutmeg.) Then add the chard and the onions and pour into a buttered pie plate or casserole dish.
Bake and enjoy! Serve warm or at room temp.
To get the recipe in its entirety, visit Lydia at Divine Health.
For more Tasty Tuesday recipes, head on over to Balancing Beauty and Bedlam.