This crustless Swiss chard quiche represents the best of both worlds; it’s both delicious and healthy. Of course, it goes without saying that you should use organic ingredients wherever possible. With this batch today, I was able to find it all at the store.

Obviously, as you might surmise by the name, chard is the featured ingredient. Researching this green, I was surprised at the Swiss chard nutritional value. When combined with the parsley, this recipe really knocks it out of the park. So lets look at how to put it all together.

Quiche Ingredient List

• 1 teaspoon virgin olive oil
• 1/2 large red onion, chopped
• 1 large handful parsley, minced
• 3 cloves garlic, minced
• 1 bunch Swiss chard, chopped
• 2 3/4 cups shredded cheese; the choice is up to you; I used crumbled blue cheese and mozzarella.
• 5 cage-free eggs
• 1 cup milk; some people use the skim variety, but I find that whole milk makes a richer dish.
• Salt and pepper to taste
• Panko chipolte bread crumbs; optional, I like them but you don’t have to.

Note: Feel free to add any favorite herbs and spices.

Preparation

This is a fairly easy dish to make.

1. Preheat the oven to 380°F and butter your baking dish; I’ found that a square 8” X 8” Pyrex (2 quart) is just right, but hey, some people insist on a round dish so they can serve pie shapes.
2. Rinse, dry, and chop the chard somewhat coarsely; see the photo above. Be sure to use the stems; all that color means nutrition.
3. Chop the onion.
4. Mince the garlic.
5. Combine the chard, onion, and garlic. Sauté in the olive oil for just a few minutes, mainly we are tenderizing the chard stems and very slightly carmelizing the onion and garlic. Take the pan off the stove to allow it to cool while performing the next few steps.
6. Whisk the eggs and milk in a large mixing bowl.
7. Mix in the cheese.
8. Mix in the sautéd mixture
9. Sprinkle on the bread crumbs if you have chosen to use them. I do, but that’s just me.
10. Put it in the oven and bake for 35 to 50 minutes. It will be ready when a butter knife insertion draws no liquid. Why the wide time range? It seems to have something to do with how hydrated your greens are and the texture of your cheese. Go figure.

Ingredient Options

I’m always thinking of things to add to tweak the flavor of my dishes. For this one, I’m thinking perhaps smoked sausage or hot peppers. Have fun with it!

You Might be a Zonie If...

OK, this is just one of my “experiment” recipes. If you want an authentic Panama Canal Zone recipe that will make all your friends consider you a genius (really), check out the link to the authentic Johnny Mazetti Recipe (oh, I know I’m going to get heat from this; apologies to graduates of St. Mary’s, you know who you are. ;-)