Chard and Cheddar Quiche

Chard and Cheddar Quiche
Chard and Cheddar Quiche
Votes: 2
Rating: 3
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Rate this recipe!
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Chard and Cheddar Quiche
Chard and Cheddar Quiche
Votes: 2
Rating: 3
You:
Rate this recipe!
Print Recipe
Ingredients
  • 1 small red onion diced
  • 1 Tbsp extra-virgin olive oil
  • 1 bunch Swiss chard leaves stems removed, chopped (about 5 cups)
  • 2 tsp fresh thyme leaves chopped (or ½ tsp dried thyme)
  • 1/2 tsp ground black pepper divided
  • 1 cup plain kefir
  • 5 large eggs
  • ¾ cup shredded Cabot Seriously Sharp Aged Cheddar Cheese divided
  • 1 premade 9” piecrust or make your own, use link in notes below
Servings:
Units:
Instructions
  1. Preheat oven to 375 degrees F.
  2. Heat the olive oil in a large skillet over medium heat. Add the red onion and sauté until translucent, about 5 minutes. Add the chopped chard, thyme, and 1/4 teaspoon pepper to the skillet. Stir and cook until the chard has wilted, about 2 minutes. Put the chard mixture in a colander in the sink and let cool for 5 minutes, pressing to drain any excess moisture from the greens.
  3. In a mixing bowl, whisk together the kefir, eggs, and remaining pepper. Stir in ½ cup of the cheese.
  4. Spread the chard mixture in an even layer in the bottom of the unbaked piecrust. Pour the egg mixture over the chard mixture. Sprinkle the remaining cheese around the top.
  5. Bake the quiche for 30 minutes or until the quiche is set and lightly browned. Remove from oven and cool on a rack for 10 minutes before slicing and serving.
Recipe Notes

Making your own pie crust is actually pretty easy and quick. Try this  recipe  for an alternative to butter-laden crusts. 

Nutrition Facts
Chard and Cheddar Quiche
Amount Per Serving
Calories 297 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 7g 35%
Trans Fat 0g
Cholesterol 173mg 58%
Sodium 359mg 15%
Total Carbohydrates 21g 7%
Dietary Fiber 2g 8%
Sugars 4g
Protein 13g 26%
Vitamin A 45%
Vitamin C 19%
Calcium 15%
Iron 12%
* Percent Daily Values are based on a 2000 calorie diet.

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