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Swiss Chard Quiche (Crustless)



















quiche |kē sh |nouna baked flan or tart with a savory filling thickened with eggs.ORIGIN French, from Alsatian dialect Küchen; related to German Kuchen‘cake.
With an abundance of fresh eggs from our hens and fresh Swiss Chard harvested from our little farm, quiche is a wonderful easy dish to prepare, providing us with an additional source of protein. I use many combinations of vegetables for quiche... usually whatever is in the refridge. 
This recipe uses ingredients from the spring harvest of our vegetable garden.

Ingredients:

6 large eggs
2 cups fresh swiss chard chopped or Broccoli if you don't have chard.
1 large onion finely diced
1 1/2 cups of cheddar cheese or 1/2 cup of Parmesan cheese
1 teaspoon salt
1/2 teaspoon pepper

Directions:

In a large bowl, add eggs, milk and spices blend well.

































Heat butter or olive oil in sauce pan add swiss chard and onions.
Cook until slightly tender. 

Place swiss chard in pie or tart dish and cover with egg mixture. 




















Bake in oven at 350 degrees 20-25 minutes or until knife inserted comes out clean.

Let rest 10 minutes and then serve.