Chard & Mushroom Quiche

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Chard & Mushroom Quiche

Chard & Mushroom Quiche

Author:
Prep time: 15 MinCook time: 30 MinTotal time: 45 Min
This crustless quiche is the perfect thing to make for your gluten free friends when you are having them over for Sunday brunch. Serve with a glass of Taranta's Sparkling White wine to complete the meal, and maybe add a couple splashes of peach nectar if you're feeling a mimosa.

Ingredients

  • 2 tbsp extra virgin olive oil
  • 1 bunch chard (rainbow is the prettiest, but red or green works too)
  • 1/8 tsp salt + more for salted water
  • 8 oz mushrooms, sliced
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 8 eggs
  • 1/4 tsp pepper
  • 1/2 cup shredded Parmesan cheese

Instructions

  1. Preheat oven to 375F
  2. Rinse chard well and cut off stems, but don't throw away
  3. Cut leaves in half and cut the stems into pieces
  4. Bring a small pan of salted water to a boil
  5. Add the stems of the chard to the boiling water, and cook for a couple minutes. Remove stems from the water and let cool
  6. Heat olive oil in a medium size skillet
  7. Add chard leaves to the skillet and sprinkle with 1/8 tsp salt. Cook 7-8 minutes or until wilted. Stirring occasionally
  8. Add mushrooms, garlic powder and onion powder. Stir and cook 8-10 minutes or until mushrooms are soft
  9. Break eggs into a bowl. Whisk eggs with pepper and Parmesan cheese
  10. Add chard leaves and mushrooms to eggs. Mix well
  11. Pour into a 9-inch pie dish
  12. Top egg mixture with rainbow chard stems
  13. Bake 25-30 minutes or until eggs are completely cooked