Fresh Spinach & Swiss Chard Quiche
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Pepper, black, 0.50 tsp (remove)Salt, 0.50 tsp (remove)Coconut Milk (Native Forest) Organic Classic 1/4c=60ml 1can=400ml=13.5oz Gluten Free GF, 113 gram(s) (remove)Swiss Cheese, 5 oz (remove)Nutmeg, ground, .5 tsp (remove)Parsley, 30 grams (remove)Egg, fresh, 6 medium (remove)Swiss Chard, 200 grams (remove)Baby spinach (Earthbound farm organic), 113 gram(s) (remove)
Steam the spinach & swiss chard until very tender, paying special attention to the chard stems, which can be bitter and tough if not cooked enough, but become very sweet and delicious when fully cooked. (I steam in the microwave - just cover the bowl to keep the moisture in and hit the fresh vegetable setting!)
In a large bowl, whisk the eggs. Whisk in the coconut milk, salt and pepper & nutmeg. Add the chard & spinach (drained of any moisture) and stir well. Stir in the swiss cheese. Pour everything into a parchment paper-lined 10-inch pie plate or round 8" cake pan. Bake at 400º 30 minutes or until set and lightly browned. Let stand 10 minutes before serving. Depending on your oven (I do mine in the toaster oven!) it may take longer - check the middle by gently inserting a knife to see if the center is set. Sometimes I flip the whole thing over if it's getting too brown on top and too gushy on the bottom. It's a very forgiving recipe, so don't be afraid to play around, and enjoy!
Makes 6 generous pieces - each between 5-6 ounces each
Can be frozen
I think this would also be good with different cheeses such as cheddar, pecorino romano, &/or mozzarella.
Number of Servings: 6
In a large bowl, whisk the eggs. Whisk in the coconut milk, salt and pepper & nutmeg. Add the chard & spinach (drained of any moisture) and stir well. Stir in the swiss cheese. Pour everything into a parchment paper-lined 10-inch pie plate or round 8" cake pan. Bake at 400º 30 minutes or until set and lightly browned. Let stand 10 minutes before serving. Depending on your oven (I do mine in the toaster oven!) it may take longer - check the middle by gently inserting a knife to see if the center is set. Sometimes I flip the whole thing over if it's getting too brown on top and too gushy on the bottom. It's a very forgiving recipe, so don't be afraid to play around, and enjoy!
Makes 6 generous pieces - each between 5-6 ounces each
Can be frozen
I think this would also be good with different cheeses such as cheddar, pecorino romano, &/or mozzarella.
Number of Servings: 6
Nutritional Info Amount Per Serving
- Calories: 197.9
- Total Fat: 14.5 g
- Cholesterol: 208.7 mg
- Sodium: 389.2 mg
- Total Carbs: 4.5 g
- Dietary Fiber: 1.4 g
- Protein: 13.5 g
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