Can you believe I am STILL harvesting rainbow chard from my planting this spring?! Any plant I did not pull has been producing new leaves all summer. Add the broccoli that I recently bought and we have the makings for a great quiche – which is a good new dish for our Top Chef, Cammy, to make.
But this one requires a bit more prep work on the part of the Bottom Chef – that’s me. The broccoli and chard each needed to be sauteed (with garlic, of course) before they could be used in the quiche. So I did that while he was still at school. I let him use a prepared crust, so when he got home, everything was ready.
Broccoli & Swiss Chard Quiche
1 pie crust
2 Tbsp extra virgin olive oil, divided
2 cloves garlic, minced, divided
3 cups of broccoli florets
1/2 tsp salt
2 cups chard leaves, stems removed (from the garden)
1/2 cup shredded sharp cheddar cheese
3 eggs (from Farmer Kim)
1 cup lowfat milk, organic
Freshly ground black pepper
In a large skillet, heat 1 Tbsp olive oil and 1 clove of minced garlic over medium-high heat. Add the broccoli and saute until tender and starting to brown a bit, about 4 minutes.
Remove the broccoli to a bowl. Return the pan to the heat and add the other Tbsp olive oil and garlic clove. Add the chard leaves and saute until just wilted – about a minute.
Add the chard to the broccoli. Set aside.
Preheat the oven to 375F.
Add the salt to the broccoli chard bowl and stir to mix through.
Sprinkle the cheese on the pie crust.
Place the vegetables in the crust and distribute evenly.
Beat the eggs with the milk, add pepper.
Pour the egg mixture over the vegetables.
Bake for 60-70 minutes or until set.
Let cool for 10 minutes. Enjoy!