Tuesday, June 24

Rainbow Chard

Have you seen this stuff? It is so beautiful. Never thought I'd say that about a vegetable, but it's true. Nature is amazing. I saw it being harvested while visiting a local farm last week. I couldn't leave without buying a bunch.

I used it in a quiche the next day. To cook the chard I followed this recipe from Epicurious. I cooked it for twice as long as called for. As for the quiche part, I followed these guidelines:

Any Kinda Quiche

6 eggs
1 cup milk

2 cups filling*

1- 9 inch pie crust

Whisk eggs and milk together, add filling, pour into a ready made pie crust. I've found the frozen crusts bake better than the refrigerated pre-made crusts.

Bake at 350 for 40 - 50 minutes. Done when a knife inserted into the center comes out clean.

* I used about 1 1/2 cups of cooked chard and 1/2 cup of Parmesano Reggiano cheese (for a milder taste, use regular Parmesan cheese)

It was delicious with the exception that the bottom crust didn't cook- but that's not the chard's fault.

Rainbow chard photo credit here. More Muffin Tin Mamas? Send me a comment and I'll add you to the post.


Dayna said...

Oh, so pretty! The quiche looks great!

* elizabeth * said...

Mmmm. We've(I've) been eating a good bit of quiche lately. The chard would eb anice sub for my usual spinach. Try baking the crust for a bit before filling. It helps.

daysease said...

I love color, and those are some gorgeous veggies!!!

Bonita said...

Wow! That chard is radiant with color! I've never seen it like that before.

I'm a big quiche fan and that sounds and looks so scrumptious!

Anonymous said...

Rainbow chard......beautiful and so healthy...precooking pie crust for quiche for 10 mins....does the trick......thanks


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