by Heather Harris Brady
After the recent Parks & Recreation episode and its Farm Market After-Dark I couldn’t walk by the beautiful bunches of chard at the grocery store.
This velvety quiche is my variation on Torta Pasqualina, a traditional Italian Easter pie with swiss chard and ricotta. It’s a great way to satisfy a craving for greens yet still keep warm on a nine-degree day! I added in a little chopped ham, because I had some I needed to use up. The whole eggs cooked inside the quiche are traditional to the torta pasqualina, but you don’t have to include them if you want to cut back on the eggs. It would make a fantastic vegetarian entree and also a fun cocktail appetizer if you baked it in mini-muffin tins.
Chard Quiche, Serves four as an entree, six as a side dish
- One large bunch of swiss chard
- Six whole eggs, three egg whites
- 1 c. milk
- 1 T. flour
- 1/2 c. chopped onion
- 1 T. minced garlic
- 1/2 c. shaved Parmesan
- Seasoning to taste (cracked pepper, paprika, cayenne)
Wash and clean the swiss chard, cutting it into ribbons.
Add 2 T. olive oil to a pan and saute the onions until they are soft, then add the garlic.
When the garlic is fragrant, add the swiss chard and cook until it wilts to a dark green. The chard may release a lot of water at this point, so drain it as well as you can.
Then sprinkle it with the flour.
Preheat the oven to 375 and beat two whole eggs with the three egg whites. Stir in the seasonings and the swiss chard. Then stir in the parmesan.
Pour the mixture into a lightly greased 8″ pan. If you are adding the additional whole eggs, make four indentations in the mixture and crack an egg into each one. Carefully cover them with spoonfuls of quiche.
Bake for about 35 minutes, until the center is set.
Sprinkle a little more parmesan over the hot quiche if you like.
Cut into squares and serve. This quiche is good hot, warm or cold – it’s up to you. Cover and refrigerate any leftovers.
One year ago: Buttermilk Biscuits