Chard and Onion Quiche
- 4 cups or about 20 leaves of Swiss Chard, stems multi-colored preferably
- 1 coconut flour crust
- 1 large onion
- 2 Tablespoons butter or your favorite healthy fat (bacon grease would probably be divine)
- Broth or water
- 1/2 teaspoon salt
- 6 eggs [affiliate link], beaten
- 10″ pie plate
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.
- 4 cups or about 20 leaves of Swiss Chard, stems multi-colored preferably
- 1 pie crust (see recipe here: https://gapsdietjourney.com/pie-crust)
- 1 large onion
- 2 Tablespoons butter or your favorite healthy fat
- ½ cup Broth or water
- ½ teaspoon salt
- 6 eggs, beaten
- Melt the butter in a large skillet.
- Slice the onion into rounds and place in the skillet on medium-heat.
- Add ¼ 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 ¼ 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 or until eggs are set (you can test this by jiggling the quiche, it should be still if the eggs are cooked properly).
Leave a Reply