What’s this? Red chard, you say? It’s like an exotic cousin to boring old swiss chard. 🙂
I Internet hunted, I know you’re surprised, to find a good way to use it. This crustless quiche sounded delicious.
Chopped chard, onion and mushroom went into the wok. Isn’t it pretty?
You whisk the eggs and milk then add the cheese. Fold in the saute mix and pour it all in a pie pan.
Then let the oven do the work.
Serve with love and flair for a perfect morning meal. To a large group of guests, a small family or just yourself!
Jeremy and I even enjoyed it reheated for the next few breakfasts. It held together really nicely, even without a crust, and microwaved nicely, too.
If you get the chance to make this, you won’t regret it. What’s your favorite chard recipe?