Crustless Chard Quiche

I love quiche!! It’s so versatile! Great for any meal of the day, and very nourishing! A fabulous option to take to a gathering, party or as a meal for a friend who just had a baby. I wanted to make a quiche that would display something green, particularly a green that seems to always be in season and needs just one more way to be utilized in the kitchen. Swiss chard – good ole very abundant swiss chard. Typically chard grows from June through September, but is often readily available at my health food coop all year long. It’s a highly nutritious green loaded with vitamins and minerals. Chard is rich in vitamins C, K A, contains omega 3′s , flavonoids, antioxidants, B- complex such as folates, niacin, B-6, thiamin and pantothenic acid. It is also rich source of minerals like copper, calcium, sodium, potassium, iron, manganese and phosphorus. Swiss chard also contains oxalic acid, so you definitely want to cook it to help neutralize the negative effects.

Since I tend towards a lower carb and gluten/grain free way of eating I went with a crustless quiche, which is WAY easier to make any day than a quiche with a crust! Serve it on up for breakfast, lunch or dinner!

Crustless Chard Quiche

10 ounces thick cut bacon, preferably pastured

1 onion, quartered and sliced

1 bunch chard, leaves removed from the ribs and chopped well (feel free to substitute any hardy green for the chard, or even spinach)

1 1/2 cups shredded gruyere

1/2 cup grated parmesan

2 cups cream/milk, preferably grass fed and raw

6 eggs

Handful of fresh herbs, whatever you like

Salt and Pepper to taste

Pinch of nutmeg to taste (optional)

Preheat oven to 350 degrees F.

Directions

Butter a 2 inch deep pie plate. Cook the bacon in a skillet until crispy. Remove the bacon pieces and add the onion to the pan with the bacon fat.
Saute the onions until softened then add the swiss chard, continue cooking until the chard has wilted. Remove from
heat and let cool slightly.
In a bowl combine the eggs, cream or milk, cheeses, herbs, salt, pepper, and nutmeg until well mixed. Stir in the chard
and onions, and add the cooked bacon. Pour this mixture into the buttered pie dish.
Bake for 45-55 minutes, until puffed up and no longer jiggles in the middle. I think that a quiche should sit for about an hour before you cut into it. It sets up best that way and the flavors meld together better the longer the quiche sits. Serve warm or at room temp.

This post contributed to Fight Back Fridays.