• Elisa Juarez

Chard and Cheddar Quiche

By Elisa Juarez


Ingredients:

1 organic pie shell (Frozen, Bake at Home) 1 bunch organic Swiss chard, washed & chopped 2 garlic cloves, peeled & chopped 4 large, cage-free eggs ½ cup half & half ¾ cup shredded cheddar cheese Sea salt Fresh ground pepper


Directions:

1. Preheat oven to 400 degrees F. Thaw shell for 10 minutes, if frozen. Prick bottom and sides of pie shell with fork. 2. Wash and dry chard; cut off stems and chop leaves. 3. Bake shell for 10 min. Let cool for approx. 10 min. 4. Fill bottom of pie shell with ½ cup shredded cheese. 5. Reduce oven temp to 350 F. 6. In a medium pan (nonstick, if you have one), heat a drizzle of oil (avocado, olive or coconut oil) on medium-high until hot. 7. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. 8. Add the chard, season with salt & pepper, and cook until tender. Turn off heat. 9. Scald the cream in a saucepan. 10. Crack the eggs into a medium bowl, beat lightly, then add to cream. Remove from heat and stir until combined. Season with salt and pepper. 11. Add cooked chard and stir to combine. 12. Carefully pour filling into pie shell. Top with remaining ¼ cup cheddar. 13. Place quiche on cookie sheet and bake for approx.. 45 minutes or until center sets. 14. Remove from oven and cool on wire rack for 30 minutes. 15. Serve or refrigerate up to 3 days.



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