Chard Quiche

I love chard. I love how it comes in several colors. I love the way it grows in the field. I love harvesting it, bunching it, washing it. And oh how I love eating it. Usually I’ll just sautee up a few leaves with onion and garlic in some olive oil, because I’m a little bit of a lazy cook, but there are so many other ways to eat it!

This quiche recipe is my absolute go-to when we're headed to a potluck at a friend's house or at another farm. It's best warm, but totally acceptable at room temperature!

The picture above was for an entire brunch and feautred bacon in the quiche as well as lemon blueberry pudding cakes. Feel free to get as fancy as you want!

Chard Quiche

1 onion, chopped

1 garlic clove, minced

2 TB oil

1 bunch chard

6 eggs

1 c. shredded cheese

1 tsp salt

2 pie crusts (store bought or homemade)

Heat oven to 400°.

Brown onion and garlic in oil. Trim and chop chard, add to pan, and cook down until wilted. Beat eggs in a bowl; mix in cheese, salt, and chard mixture. Pour into pie crusts; bake until knife inserted into center comes out clean, 30-40 minutes.

Yields 2 pies.