Swiss Chard

Chard & Apple Quiche

Posted by Carole Koch

1 tablespoon vegetable oil
1 tablespoon unsalted butter
1 large sweet onion, thinly sliced
1 cup shredded Swiss chard
1 cup thinly sliced mushrooms
Salt and pepper to taste
1/2 cup chopped apple
2 tablespoons all-purpose flour
1/2 teaspoon ground nutmeg
2 large eggs
1 cup shredded Jarlsberg cheese
1/2 cup skim milk
1 9-inch deep-dish pie crust, unbaked

Preheat oven to 375 degrees F. Heat oil and butter in skillet over medium heat. Reduce heat to medium-low and sauté onion until caramelized, about 15 minutes. Add chard, mushrooms, salt and pepper. Increase heat to medium and cook, stirring often, for 7 minutes or until mushrooms and chard are soft. Combine apple, flour and nutmeg and toss to coat. Combine eggs, cheese and milk and beat until well blended. Fold in the apple mixture. Spoon chard mixture into pie crust. Pour egg mixture over the top. Bake for 35 to 45 minutes, or until eggs are set and top is browned. Cool slightly before slicing into wedges, and serve.

Serves 6.

From “Vegetarian Times Complete Cookbook,” Vegetarian Times, Inc., 2005.

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