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Recipe: Chard and Onion Quiche

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My Recipe was Featured at GNOWFGLINS!

Slice of Chard and Onion Quiche

Chard and Onion Quiche

Melt the butter in a large skillet.  Slice the onion into rounds and place in the skillet on medium-heat.  Add 1/4 cup broth or water. Cover with a lid and cook for ten minutes.  While the onion is cooking, remove the stems from the chard and chop into small pieces.  After ten minutes, add the chard stems.  Add another 1/4 cup of broth if the skillet needs some moisture.  Cook for five more minutes with the lid on. Chop the chard leaves and pack into a 4 cup measuring cup.  When five minutes is up, add the chopped Swiss chard leaves to the skillet.  Add more broth if needed.  Cook 5-8 minutes until the Swiss chard is thoroughly wilted. As you continue cooking the vegetables will release fluids.

Remove from heat.  Strain the vegetable mixture.  Beat the six eggs.  Place the vegetable mix into the pie crust.  Pour in the beaten eggs.  Cook for 20 minutes at 350°F.

Chopped Swiss Chard Stems
Four Cups Swiss Chard Leaves without stems
Cooked Swiss Chard in the Pie Crust
Beaten eggs on top of the vegetables
The quiche is done!

5.0 from 1 reviews

Recipe: Chard and Onion Quiche
Author: 
Recipe type: Entree
 

This quiche is so pretty with the colorful Swiss chard stems.
Ingredients
  • 4 cups or about 20 leaves of Swiss Chard, stems multi-colored preferably
  • 1 pie crust
  • 1 large onion
  • 2 Tablespoons butter or your favorite healthy fat
  • ½ cup Broth or water
  • ½ teaspoon salt
  • 6 eggs, beaten

Instructions
  1. Melt the butter in a large skillet.
  2. Slice the onion into rounds and place in the skillet on medium-heat.
  3. Add ¼ cup broth or water.
  4. Cover with a lid and cook for ten minutes.
  5. While the onion is cooking, remove the stems from the chard and chop into small pieces.
  6. After ten minutes, add the chard stems.
  7. Add another ¼ cup of broth if the skillet needs some moisture.
  8. Cook for five more minutes with the lid on.
  9. Chop the chard leaves and pack into a 4 cup measuring cup.
  10. When five minutes is up, add the chopped Swiss chard leaves to the skillet.
  11. Add more broth if needed.
  12. Cook 5-8 minutes until the Swiss chard is thoroughly wilted.
  13. As you continue cooking the vegetables will release fluids.
  14. Remove from heat.
  15. Strain the vegetable mixture.
  16. Beat the six eggs.
  17. Place the vegetable mix into the pie crust.
  18. Pour in the beaten eggs.
  19. Cook for 20 minutes at 350°F or until eggs are set (you can test this by jiggling the quiche, it should be still if the eggs are cooked properly).

Notes
I used the coconut pie crust from Patty at Loving Our Guts: http://www.lovingourguts.com/arugula-bacon-and-cheddar-quiche-with-coconut-crust/

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10 comments to Recipe: Chard and Onion Quiche

  • Wow. Look at all those lovely bright chard stems. Delightful.

    You don’t happen to have a recipe that would work for the crust do you? I’m looking for an alternative to a white flour one for my favourite quiche dish.

    Cheers,

    Emma

    [Reply]

    Starlene Reply:

    Hi Emma, do you mean a crust other than the coconut flour crust? I did link to the one I used from Patty at Loving Our Guts. You can find it here: http://www.lovingourguts.com/arugula-bacon-and-cheddar-quiche-with-coconut-crust/

    [Reply]

    Starlene Reply:

    I just ran across another coconut flour crust that I would like to try sometime and thought I’d share: http://thingsmybellylikes.com/2012/04/30/simple-lemon-tart/

    [Reply]

  • Holly

    Thanks for the recipe, Starlene!

    I made a few variations (steamed the chard to reduce oxalic acid, added peeled chopped broccoli stems, sauteed the other veggies instead of covering, just patted the crust into a square baking dish) and it turned out very well.

    Appreciate the link to the coconut pie crust; hope to try it for a pie soon.

    [Reply]

    Starlene Reply:

    Holly, thanks for the feedback! I love it when I meet others who do the same as I do and feel free to experiment with the recipe. :-) Yours sounds delish! And you didn’t use a crust at all? Thanks again!

    [Reply]

    Holly Reply:

    I did use the crust, and it was great with the quiche. But the hint of sweetness made me think it would be good with a pie too.

    By the way, I had the quiche for breakfast and it’s just as good cold.

    [Reply]

    Starlene Reply:

    Hi Holly, oh, okay. You’re right it was just slightly sweet because of the coconut and would probably work great with fruit pie or some kind of custard. I did also have some of mine cold and I agree, it was great! Thanks for stopping by! :-)

  • Jolene

    Thanks so much for the great recipe! We are having it for dinner tonight, just waiting for the oven to heat up. I have been doing gaps for 6mths and have just started low carb.

    [Reply]

    Starlene Reply:

    Hi Jolene, you’re welcome! How did it turn out? Thanks for stopping by and commenting. :-) ~Starlene

    [Reply]

  • [...] to freeze chard to make this all year. If you’re on GAPS or dairy-free, check out Starlene’s chard and onion quiche which uses a coconut crust and is, of course, [...]

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