I didn't do a whole lot of cooking this past weekend. Sometimes I take on new recipes, or we make a big dinner together on Saturday night. Instead, we got Chinese takeout on Saturday night and I made this simple crustless quiche for Sunday.
I used the same basic recipe as for the Crustless Spinach Quiche that I posted back in April. You can certainly substitute any vegetable and cheese combo you like. Don't get me wrong, I love pastry crust, I'd just rather eat it with pie than eggs.
Swiss Chard and Goat Cheese Quiche
1 onion, chopped
1 bunch Swiss chard, washed and torn into small pieces
4 ounces goat cheese
1 1/2 cups milk
salt and pepper
Preheat oven to 425 degrees.
Prepare a round ceramic baking dish by coating with cooking spray or butter. (I have a handy quiche dish, but a pie plate would work, as well).
Heat olive oil over medium heat in a frying pan.
Cook onion for a couple minutes.
Add in Swiss chard. It will look like a lot. Don't fear. Use tongs to turn it while it cooks down.
In a bowl, combine eggs, milk, salt and pepper.
Spread cooked onion and Swiss chard evenly in baking dish.
Sprinkle crumbled goat cheese over vegetables.
Pour egg and milk mixture evenly over the top.
Bake for 40 minutes until middle is set and edges are golden brown. Allow to cool a few minutes before serving.