Swiss Chard Quiche - Crustless
Coooking Temperature: 350°F /177°C/Gas Mark 4
Diet : VEG, GF, NF
Calories: 11
Adjust Servings Here: 6 Servings
Description
Quick, no-crust or crustless quiches are the new trends these days. This simple and easy recipe for crustless swiss chard quiche is made with sauteed Swiss chard, cottage, and sharp cheddar cheese. Perfect when you want a light and healthy but impressive bake.
Ingredients
Swiss Chard filling
- 8 oz (226 g) Swiss chard chopped
- 1 tbsp Olive oil
- ½ med Red Spanish onion chopped
- 1 large Garlic clove minced
- ½ tsp Kosher Salt
- ½ tsp Black Pepper powder
Cheese mixture
- 3 large Eggs
- 4 tbsp (30 g) All-purpose flour or almond flour
- 1 cup (210 g) Cottage cheese
- 1 cup (240 ml) Whole Milk or almond milk/coconut milk work too
- 3 tbsp (15 g) Parmesan cheese grated
- ½ tsp Kosher salt
- ½ tsp Black pepper powder
Topping
- 1 cup (115 g) Grated cheese Swiss, Cheddar, Monterey Jack
- 2 tbsp Dry breadcrumbs
- ¼ tsp Grated nutmeg
Instructions
- Prep - Preheat the oven to 350℉/177℃Gas Mark 4. Spray a 9" Pie or quiche pan with cooking spray.
- Swiss card - Clean, wash, and pat dry the Swiss chard. Remove the stalks and chop them into small pieces. Roll up the leaves and chop them relatively small, too. Set aside8 oz Swiss chard
- Saute - In a deep sauté pan, add olive oil and sauté the chopped onions, Swiss chard stalks, and garlic for a minute or two until onions are translucent. Add the leaves and cook on medium heat for about 6 to 8 minutes. Turn the heat up and let all the moisture dry out. Remove from the pan and keep warm.1 tbsp Olive oil , ½ med Red Spanish onion, 1 large Garlic clove, ½ tsp Kosher Salt, ½ tsp Black Pepper powder
- Custard mixture - Combine eggs, cottage cheese, milk, flour, and Parmesan cheese in a mixing bowl. Use a whisk to ensure everything is well combined. Season with salt and pepper (note - there is salt in the cheeses, so go easy on the salt)3 large Eggs, 4 tbsp All-purpose flour, 1 cup Cottage cheese, 1 cup Whole Milk, 3 tbsp Parmesan cheese, ½ tsp Kosher salt, ½ tsp Black pepper powder
- Assemble - Spread the dry bread crumbs at the bottom of the pan, followed by the sautéed Swiss chard mixture on top. Carefully pour the cheese mixture evenly and generously top with grated cheese. Grate the fresh nutmeg and a little more breadcrumbs.1 cup Grated cheese, 1/4 tsp Grated nutmeg , 2 tbsp Dry breadcrumbs
- Bake - Place the pan on a baking tray and transfer to the oven. Bake for about 35 to 45 minutes. The top should look set - the middle with a slight jiggle. It will set further as it cools.
- Rest - Let the quiche rest for at least 20 minutes before you cut. A cooled pie will help the custard set and slice better.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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