Crustless Quiche with Onion, Mushrooms and Swiss Chard
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 small onion - peeled, halved and sliced6 crimini/brown mushrooms, washed, stems removed, and sliced (do not sub white mushrooms as they sweat too much)1/2 tsp dried oreganoPinch of coarse sea saltDash of freshly ground black pepper6 leaves of swiss chard2 large eggs2 egg whites1/2 cup all purpose flour1/2 tsp baking powder1.5 oz. fontina cheese, shredded1 1/3 cups non fat/skim milk1/4 cup parmesan cheese, shredded
Preheat oven to 400 F. Lightly grease a 10-inch quiche/tart pan (or a pie plate).
Prepare the swiss chard by removing the rib (stalk) to about 1/3 up the length of the leaf. Set the greens aside to use later. Slice up the rib.
Lightly coat a large frying pan with cooking spray and heat over medium heat. Cook the onion, mushrooms and the ribs of the swiss chard with the oregano, a pinch of coarse sea salt and a dash of freshly ground black pepper. Saute until tender and the onions are transparent. Chop the swiss chard greens into ribbons and add it to the pan. Cook just until wilted, stirring often. Remove from heat and set aside to cool.
In a large mixing bowl, whisk together the eggs, egg whites, flour, and baking powder. Whisk in the milk then stir in the fontina cheese. Add the cooked vegetable mixture and mix well. Pour the quiche mixture into the prepared quiche/tart pan (or pie plate). Top with parmesan cheese.
Bake for 25 minutes, or until center is set and the outside edge is golden brown. Let cool for about 5 minutes, then slice into 4 wedges and serve. Serves 4 people at 1 wedges each.
Number of Servings: 4
Recipe submitted by SparkPeople user COPPERHEAD71.
Prepare the swiss chard by removing the rib (stalk) to about 1/3 up the length of the leaf. Set the greens aside to use later. Slice up the rib.
Lightly coat a large frying pan with cooking spray and heat over medium heat. Cook the onion, mushrooms and the ribs of the swiss chard with the oregano, a pinch of coarse sea salt and a dash of freshly ground black pepper. Saute until tender and the onions are transparent. Chop the swiss chard greens into ribbons and add it to the pan. Cook just until wilted, stirring often. Remove from heat and set aside to cool.
In a large mixing bowl, whisk together the eggs, egg whites, flour, and baking powder. Whisk in the milk then stir in the fontina cheese. Add the cooked vegetable mixture and mix well. Pour the quiche mixture into the prepared quiche/tart pan (or pie plate). Top with parmesan cheese.
Bake for 25 minutes, or until center is set and the outside edge is golden brown. Let cool for about 5 minutes, then slice into 4 wedges and serve. Serves 4 people at 1 wedges each.
Number of Servings: 4
Recipe submitted by SparkPeople user COPPERHEAD71.
Nutritional Info Amount Per Serving
- Calories: 229.3
- Total Fat: 7.5 g
- Cholesterol: 109.4 mg
- Sodium: 699.5 mg
- Total Carbs: 24.6 g
- Dietary Fiber: 3.8 g
- Protein: 17.8 g
Member Reviews
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AZIL5678
I didn't have fontina, so I used gouda; a sharp cheddar might have been better. I would have preferred a bit more parmesan on top, despite the increased fat/calories/sodium. Used leftover veggies from Asain (sic) Swiss Chard recipe! Just used 2 eggs, no whites. Wd reduce amount of milk next time. - 3/29/20