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.
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.
