20 August 2012

Crustless Quiche using homegrown Swiss Chard

Crustless Chard Quiche 

There's something wonderful about quiches, they fit perfectly as a meal for any time of the day - be it breakfast, lunch or dinner. The only thing that probably deters people from making this is the mess (well, a little) of making and blind baking the crust and the quantity of butter that goes into it and the thought of burning all that butter off the next day on the treadmill. Well, may be that's just me but yes, if the crust is eliminated, the quiche becomes healthy, quick while still tasting delicious. It's also a great way to use up spinach, mushrooms, corn and bits of any cheese you may have in the refrigerator. 

Freshly plucked swiss chard

I used chard because they were just plucked that evening, all fresh and luscious green, you could by all means use spinach, or a combination of other greens and add any other lightly sautéed vegetables like zucchini or bell peppers to this. A spinach quiche is also the best way to make kids eat their greens up without much fuss.

Recipe for Crustless chard quiche 
Adapted from a recipe on Food.com
Serves 2-4

1 tsp olive oil
3 cups of roughly chopped chard (include tender stalks too) or spinach
1 medium onion, sliced
1 clove garlic, finely chopped
3 medium sized eggs
3/4 cup milk 
1/2 cup fresh bread crumbs
1/2 cup cheese (grated or crumbled, as per the cheese used. I used fresh mozzarella, crumbled)
1/2 tsp salt
3/4 tsp ground pepper
Handful of fresh herbs, finely chopped or 1 tbsp dried herbs (Oregano and thyme)

  1. Preheat oven at 180C. Grease a 6" pie dish or a baking tin.
  2. In a pan, heat olive oil. Add the sliced onions and garlic, lightly saute for 3-4 minutes on medium flame, until onions are soft. 
  3. Add the chard or spinach and saute for 2-3 minutes until just wilted.
  4. In a bowl, whisk the eggs, milk, salt, pepper, herbs well and add the crumbled cheese.
  5. Transfer the chard mix from the pan into the bowl and mix with a fork.
  6. Pour into the greased pie dish. Top with bread crumbs, more freshly ground black pepper and dried herbs and bake for 20-25 minutes until a knife comes out clean.

Serve with a salad for a light lunch. 
Crumbled feta pairs well with spinach and it's a classic combination in Greek cuisine. 
You can easily scale up the recipe and bake in a bigger dish with increased baking times. Leftovers make great breakfast, just microwave for 30 seconds or so before serving.


jeremyc750 said...

wonderful site nandita. am a foodie meself and jus loved dis recipe. wud b baking it soon!! cheers. jc.

akila said...

very interesting and new recipe to me...

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keralaflowerplaza said...

is really interesting…


Anjali said...

Hi, when you say 'fresh bread crumbs', is that bread crumbs made of fresh bread? I always that bread crumbs were of stale/toasted bread. As you can see, am a novice, pl help

deepa said...

Loved the blog…


sdee said...

Really Yummy!!!


mkbiswas said...

What a nice post this is ! Thanks to the author !

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Nandita Iyer said...

I mean use stale bread but run it through the mixer until it turns into crumbs :)

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