Swiss Chard Quiche
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 233.1
- Total Fat: 15.9 g
- Cholesterol: 90.8 mg
- Sodium: 357.2 mg
- Total Carbs: 13.9 g
- Dietary Fiber: 2.6 g
- Protein: 9.9 g
View full nutritional breakdown of Swiss Chard Quiche calories by ingredient
Introduction
Best served hot and with fresh lemmon wedges to squeeze juice over slice. Best served hot and with fresh lemmon wedges to squeeze juice over slice.Number of Servings: 16
Ingredients
-
1 Pillsbury Pie Crust Box (Redy to use, comes 2 individuals in one box, one for top and one bottom)
8 cups Swiss Chard - Remove leaves from stems
2 cups shredded swiss cheese
1 cup sliced mushrooms
1 cup chopped onions
3 medium peppers (Not sure if they're called banana peppers. They were not very spicy but I removed the veins and seeds then sliced them.)
1/2 stick unslated butter
1/4 cup pesto (optional)
4 Tbsp Parmesean Cheese shredded
Tips
I love squeezing fresh lemon juice over my slice.
Directions
Pie crusts should be at room temperature
Remove swiss chard leaves from stems, chop and add to a large chicken fryer pan with butter and let cook.
In a large skillet heat up pesto (or just olive oil) to cook up the onions, peppers, mushrooms, garlic and salt. Once this is cooked and swiss chard is cooked add them all into a bowl and mix well.
In a different bowl beat eggs until well mixed. Separate 1/4 cup of egg mixture to brush over pie crust.
Add parmesean cheese to remaining egg. Mix well.
Add egg mixture to filling mixture.
Add swiss cheese. Mix all ingredients well.
One pie crust should be placed into 10" pie mold. Spray mold with non-stick spray before.
Add filling into pie and top with remaining crust.
Close up edges. Cut hole in middle and slits along top for venting.
Brush remaining 1/4 cup of egg over top of pie crust.
Cook in preheated 350 degree oven for about 30 mins. or until top crust is nice and golden.
Serving Size: 16 slices
Number of Servings: 16
Recipe submitted by SparkPeople user PATTY_IN_MIAMI.
Remove swiss chard leaves from stems, chop and add to a large chicken fryer pan with butter and let cook.
In a large skillet heat up pesto (or just olive oil) to cook up the onions, peppers, mushrooms, garlic and salt. Once this is cooked and swiss chard is cooked add them all into a bowl and mix well.
In a different bowl beat eggs until well mixed. Separate 1/4 cup of egg mixture to brush over pie crust.
Add parmesean cheese to remaining egg. Mix well.
Add egg mixture to filling mixture.
Add swiss cheese. Mix all ingredients well.
One pie crust should be placed into 10" pie mold. Spray mold with non-stick spray before.
Add filling into pie and top with remaining crust.
Close up edges. Cut hole in middle and slits along top for venting.
Brush remaining 1/4 cup of egg over top of pie crust.
Cook in preheated 350 degree oven for about 30 mins. or until top crust is nice and golden.
Serving Size: 16 slices
Number of Servings: 16
Recipe submitted by SparkPeople user PATTY_IN_MIAMI.