Rainbow Chard, Tomato, & Mushroom Quiche

In our quest to use our CSA greens I found a great recipe to utilize rainbow chard in a quiche. I loved how vibrant the photo was and how it showed of the beautiful rainbow chard stems -- we had such a variety of colors in our basket that we decided to make quiche inspired by the one I found on Pinterest. We added some of the green onions from our CSA basket, the leftover cherry tomatoes from the Grilled Fajita Salad Dave made earlier this week and some of our favorite quiche ingredients (stone ground mustard and feta).

Inspired by Big Bear's Wife.

-1 prepared pie crust
-2 tablespoons extra virgin olive oil
-Rainbow chard, 12-14 large leaves
-8 ounces sliced mushroom
-2 ounces cherry tomatoes, sliced in half
-2 stalks of green onion, sliced
-1 clove of garlic, minced
-6 eggs
-1/2 cup of heavy cream
-1 tablespoon of stone ground mustard
-1/4 teaspoon black pepper
-1/2 teaspoon salt
-1/2 cup crumbled feta cheese

Press the prepared pie crust into a 9 inch pie pan (making pie crust is one of my least favorite things, you're of course welcome to make your own).

Rinse the rainbow chard and remove the stems from the leaves (set aside the stems for later). Slice the leaves in half and then heat the olive oil in a large skillet over medium heat.

Add the mushrooms to the skillet and saute until reduced in size and browned (about 5-7 minutes) and then add the rainbow chard leaves and rainbow chard stems to the skillet. Saute the rainbow chard for about 3 minutes or until wilted. At this point remove the rainbow chard stems back to your cutting board and add the green onions and garlic to the skillet and saute for 1 minute. Remove from the heat.

Preheat the oven to 375°. In a medium sized bowl whisk together the eggs, stone ground mustard, heavy cream, black pepper, and salt until well blended. Stir in the feta cheese.

Pour the mushrooms, rainbow chard leaves, green onion, and garlic in the pie crust. Top with the egg/feta mixture and gently stir to distribute the ingredients. Top the quiche with the sliced cherry tomatoes and the rainbow chard leaves. Bake for 45 minutes, checking halfway through to make sure that the crust is not getting too brown. Remove from the oven and let the quiche set for 15 minutes before serving.



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