Recipe by amykallesten
"What started as an easy, delicious way to use the Swiss chard we got in our farm share quickly became a reason to go out and buy it at the farmer's market! Sophisticated enough to serve at brunch, this quiche also fits right in as finger food at summer picnics. We especially love it when most of the ingredients come from our farm share and we use fresh eggs from our neighbor's chickens. Friends who initially raised their eyebrows at Swiss chard not only request I make it, they ask for the recipe. Serve warm or at room temperature."
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sweet onion (such as Vidalia®), cut into chunks
shredded Jarlsberg cheese
freshly grated Parmesan cheese
Swiss chard, stems and leaves separated
fresh thyme leaves
salt and ground black pepper to taste
prepared 10-inch pie crust
The flavors were fine, but 2 bunches of chard was far too much filling for one crust. Also, a crucial step is missing in the directions. The chard absolutely MUST be sauteed and drained before adding to the egg mixture. Otherwise you end up with an enormous pile of leafy material that will never fit in the crust. The filling still seeped out all over, so I'd also recommend baking this over a sheet pan. The cooking times were accurate. I don't think I'll be returning to this recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Farm Share Quiche
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 307
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