Thursday, September 13, 2007

Chard Quiche

We have a farm share through Cromwell Valley CSA and have an amazing amount of Swiss Chard to consume each week. Adam is a star pupil in the greens-eating class, but for my own sake, I like finding ways to disguise it.
This was a fantastic meal. By baking it in a 9x13 pan rather than 9x9, it was thin enough to cook through and be crisp on top and bottom. Good looking full of dark green flecks and tasty too.
(My adaptation from Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert)

1.5 pound Swiss Chard (chopped very finely)
Cook and thoroughly drain.

4 eggs (beaten)
1 cup milk
1 cup Swiss cheese
(grated)
1 potato (diced in 1/2 inch cubes)
1 onion (diced)
1/4 cup Ramano cheese (grated)
Combine with cooked greens. Pour into a greased 9x13 pan. Bake in preheated oven at 375F until set, 30 - 35 min.

Served 2 hungry adults with enough left over for lunch for one the next day.

Adam's boss's boss is quoted as saying, "I should start eating at your house," upon seeing Adam reheat this for lunch. Are you impressed yet?

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