Crustless Quiche with Onion, Mushrooms and Swiss Chard

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Crustless Quiche with Onion, Mushrooms and Swiss Chard

4.2 of 5 (5)

Nutritional Info

Servings Per Recipe: 4
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

View full nutritional breakdown of Crustless Quiche with Onion, Mushrooms and Swiss Chard calories by ingredient

Introduction

I give credit to JENNLOVE for inspiring this recipe with her Crustless Spinach, Onion and Feta Quiche recipe. I love to wander through the farmer's market, pick out the seasonal fresh vegetables, and figure out later what to do with them. This is how this dish came to be. Because of the skim milk and reduced amount of eggs, it is more similar in texture to a frittata than a true French quiche, which is richer and creamier. But it is still very good and makes a good dish for dinner or a nice Sunday brunch. My son (Mr. I-Hate-Quiche) loved this and gobbled down two slices. I give credit to JENNLOVE for inspiring this recipe with her Crustless Spinach, Onion and Feta Quiche recipe. I love to wander through the farmer's market, pick out the seasonal fresh vegetables, and figure out later what to do with them. This is how this dish came to be. Because of the skim milk and reduced amount of eggs, it is more similar in texture to a frittata than a true French quiche, which is richer and creamier. But it is still very good and makes a good dish for dinner or a nice Sunday brunch. My son (Mr. I-Hate-Quiche) loved this and gobbled down two slices.

Minutes to Prepare: 15

Minutes to Cook: 25

Number of Servings: 4

Ingredients

1 small onion - peeled, halved and sliced

6 crimini/brown mushrooms, washed, stems removed, and sliced (do not sub white mushrooms as they sweat too much)

1/2 tsp dried oregano

Pinch of coarse sea salt

Dash of freshly ground black pepper

6 leaves of swiss chard

2 large eggs

2 egg whites

1/2 cup all purpose flour

1/2 tsp baking powder

1.5 oz. fontina cheese, shredded

1 1/3 cups non fat/skim milk

1/4 cup parmesan cheese, shredded

Directions

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.