I used Rainbow Chard (pink/yellow/white/orange stems---- BEAUTIFUL), but you can use any chard (or try substituting other greens) I do notice that fresh greens give a much better taste than frozen greens though! Place the chard and bacon mixture in the bottom of the half-baked pie crust. Total Carbohydrate Heat 1 tablespoon of the oil in a large skillet over medium-high heat. In a skillet, brown the bacon. Crispy bacon, garlic, and lemon will make this simple Swiss chard side the star of your table. Use whatever varieties you want/have. 1 1/4 cups (310 ml) unbleached all-purpose flour, 1/2 cup (125 ml) cold unsalted butter, cubed, 1/4 cup (60 ml) ice water (approximately), 3 slices bacon, cut into small pieces (see note), 1 cup (250 ml) thinly sliced Swiss chard stems, 2 cups (500 ml) chopped Swiss chard leaves. Remove the dough from the food processor and form a disk with your hands. In a medium bowl, whisk eggs, half and half, salt pepper and thyme. In a large bowl, whisk together eggs and milk. Bake for 35-45 minutes or until golden brown and no liquid seeps when you poke it with a knife. Bake for about 35 minutes. Season with salt and pepper. Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec. Bake 20 minutes; reduce temperature to 325 degrees, and continue baking until filling is slightly firm, rather than liquid, and crust is a deep golden brown, 40 to 50 minutes more. Toss in the swiss chard to coat with vegetables until just beginning to wilt. Stir in 1 tsp. Your comment must comply with our netiquette. I also used 1 cup gouda cheese. In a large skillet over medium high, cook bacon until just turning cirspy (5 minute or so), if there is lots of grease, drain some off; add swiss chard and onions cook until tender, set aside to cool for 10 minute use a slotted spoon to drain excess liquid. Cut off the very ends of the stems. Add the butter and pulse a few seconds at a time until the butter is the size of peas. It was delicious, great side dish. In a skillet, brown the bacon. pepper and the fresh thyme, then add the Sprinkle half the garlic & herb cheddar cheese at the bottom of the quiche crust. Season with salt and pepper. Add the chard and onion and cook until tender, 3 to 4 minutes. Information will not be posted to Facebook without your permission. Refrigerate for 30 minutes. Season with salt and pepper. salt, 1/2 tsp. Add them to the skillet when the chard has finished cooking. I used Swiss, Cheddar, Parmesan, and Cojito. Tightly pack Swiss chard leaves and cheese into prepared tart shell. 5 of 15 Bacon and Potato Frittata with Greens Specify email address and password linked to your ricardocuisine.com account. Deglaze with the wine and add the leaves. Be creative! Fields marked with an asterisk (*) are required. Add salt & pepper to taste. Roughly chop (leaving stems intact) the chard. Wash and dry swiss chard. I used olive oil instead of bacon. https://www.food.com/recipe/crustless-swiss-chard-quiche-311434 Add the onion and Swiss chard stems and cook until tender. Add salt & pepper to taste, if necessary. In the bowl of a food processor, combine the flour and salt. Add water as needed. Please visit our, Follow Ricardo's TV show on Radio-Canada.ca (available in French only), © 2020 Ricardo Media Inc. All rights reserved. Pour the mixture into the crust. Due to the large number of questions we receive, we are unable to answer each one. Wisk eggs. 2 %. Add milk and cheese. Deglaze with the wine and add … With the rack in the lowest position, preheat the oven to 190 °C (375 °F). Allow to cool. Add the water. Meanwhile, grate 2.5 cups of cheese. I have been working on perfecting the perfect crustless quiche recipe for years. Add onion and Chard to the oil and saute until stems are tender (do not overcook). I used 1/2 cup chicken broth instead of the wine. Avec le magazine RICARDO, accédez à une foule de recettes et conseils, en plus de faire des découvertes gourmandes d’ici et d’ailleurs. Sign up today, it's free! Add the onion and Swiss chard stems and cook until tender. For an even healthier quiche, replace the bacon with 30 ml (2 tablespoons) of olive oil. Add the Swiss chard mixture. Login to rate this recipe and write a review. Pulse again until the dough just begins to form. On a floured work surface, roll out the dough. I always use spinach, but I bought some Rainbow Swiss Chard at the local farmer's market today, and I thought I'd give it a try in quiche. If you wish, add 250 ml (1 cup) of shredded cheese to the egg mixture. Freezes well. https://food52.com/recipes/31204-caramelized-onion-and-swiss-chard-quiche Follow reviewer naples34102's lead and add the chopped chard stems to the pan with the leaves and garlic. Step 3 In a medium bowl, beat the eggs with the half-and-half; season with 1 teaspoon salt and ¼ teaspoon pepper. 6.4 g In a bowl, whisk together the eggs and milk. Add the Swiss chard and sauté until both the leaves and the stems are tender and most of the liquid has evaporated, 5-7 minutes. Not a member yet? With the rack in the lowest position, preheat the oven to 190 °C (375 °F). Meanwhile, chop up the bacon slices. Pour over egg mixture until tart shell is full (you may not need to use all of the egg mixture). Pour into a pie dish that has been sprayed with nonstick cooking spray. Fold in the onion/chard mixture. Let reduce until almost dry. Line a 2.5-cm (1-inch) deep 23-cm (9-inch) quiche pan with a removable bottom.