This is what I think is a much more fun way to use your rainbow chard than the usual sautéed recipe! This also is usually a hit for kids...ours even like to eat it sometimes as a breakfast meal!
Ingredients for the crust:
3/4 cup of butter at room temperature and sliced into small cubes
1 1/2 cups of organic all-purpose flour
1/2 tsp. salt
1 large egg
Instructions for the crust:
In a food processor, add the flour, butter, egg and salt. Pulse until a lovely dough forms.
Transfer the dough on a clean and lightly floured counter top. Roll out the quiche crust so that it fits the measurements of your quiche pan or dish. Lay the rolled out dough onto the top of the quiche pan. Using your hands, gently press the dough into place. With a knife, slice off any extra dough that’s hanging over the rim of the pan or dish.
Place your pan or dish with the dough into the freezer for approximately 20-25 minutes (or longer).
Preheat your oven on 350F.
Pre-bake your crust in the oven for 10 minutes. During that time, you can prepare the filling.
Ingredients for the filling:
2 tsp. olive oil, extra-virgin
1 bunch of rainbow chard, thinly chopped
3 cloves garlic cloves, minced (medium)
1/2 cup milk or rice milk
4 large eggs, lightly beaten
1/4 cup heavy cream
1/6 tsp. salt
1/8 tsp. black pepper, freshly ground
3/4 cup shredded Parmesan cheese
Instructions for the filling:
1. Heat a large nonstick skillet over medium-high heat. Swirl in the oil, add the chopped chard, garlic, and salt. Cook, stirring regularly, until the thicker part of the chard becomes soft (about 5 minutes). Remove from the heat.
3. Combine the milk, eggs, heavy cream and pepper into a medium bowl.
4. Sprinkle the cheese over the bottom of the warm pre-baked pie crust, then sprinkle the chard and finish by pouring in the egg mixture.
5. Bake about 45 minutes at 350F. Remove from the oven and let stand 5 minutes before cutting. Serve immediately or at room temperature.
Sonia - Organic Essentials