Saturday, 13 October 2012
The second fall recipe which Minoo shared in the South Arm Community Kitchen is a cheesy quiche which kids will enjoy.
This Crustless Swiss Chard Quiche is great for the lunch box. It can be eaten warm or cold. This recipe is good to use up leftover food. You can use leftover ham, chicken, broccoli or any greens.
- Olive oil for sauteing
- 1/2 bunch Swiss chard
- 2 1/2 cups shredded cheese (we used cheddar)
- 4 eggs
- 1 cup milk
- 2 tablespoons all-purpose flour
- 1/2 teaspoon baking powder
- salt and pepper to taste
Source: via Minoo
Preheat oven to 375F.
Wash and dry Swiss chard. Cut off the very ends of the stems. Cut the stems lengthwise into fours and dice the stems. Finely chopped the leaves.
In a large frying pan, saute onions with some olive oil until translucent.
Add the stems and saute until tender.
Add the leaves and saute for another minute or two. Do not overcook.
Season with salt and pepper to taste.
In a medium bow, beat the eggs. Add milk.
Add the flour and baking powder and whisk to combine.
Stir in cheese.
Season with salt and pepper to taste. Minoo loves lots of black pepper.
In a greased baking dish, distribute the Swiss chard mixture evenly. Pour the egg mixture over the Swiss chard, distributing evenly.
Bake for 30 minutes or until the egg set and the top is golden brown.
We had a wonderful lunch. The dessert we made was Impossible Cardamom Apple Pie which I had shared earlier.