This quiche is easy to prepare with either swiss chard or spinach. You can use additional vegetables. You could also bake it in muffin tins for mini-quiches. I make it without crust to save the calories and fat found in most crusts. This is also makes it a low carb and gluten-free recipe. I've used fresh swiss chard, but you can use frozen chard or frozen spinach if you prefer. Be sure to wring out the excess fluid after thawing frozen spinach. That removes a lot of the "spinach-y" flavor.
Prep Time: 5 minutes
Cook Time: 30 minutes
Ingredients:
- 6 eggs
- 1 bunch swiss chard or spinach
- 1 cup shredded cheese
- 3 diced green onions
- 1 clove garlic, crushed
- 1 tablespoon oil
- 1/2 teaspoon salt
- Dash of nutmeg
- Dash of Tabasco sauce
Preparation:
Wash the chard and discard the stems.
Heat 1 tablespoon oil with the crushed garlic.
Chop or tear the swiss chard into small pieces and cook it for about a minute, until wilted.
Beat the eggs in a bowl and add the cheese, salt, diced green onions, Tabasco sauce (if desired) and the wilted chard.
Grease a pie pan or spray with a non-stick baking spray. You can also use muffin tins prepared in the same way.
Pour the mixture into the pan.
Sprinkle with nutmeg.
Bake at 400F for about 30 minutes. If cooking in muffin tins, it may cook faster.
Variations: You may want to add any other vegetables you have handy, such as sweet red pepper or green pepper.
