Kale and Swiss Chard Crustless Quiche
Kale and Swiss chard have honored places in my home garden. I love their royal presence as they tower over other nearby vegetables. Kale’s sturdy leaves are the perfect complement to the more delicate chard, and together they make a delightful combo in this protein- and vitamin-packed “quiche.”
6 large eggs
1 teaspoon salt (or more if you prefer)
1 cup low-fat half-and-half
1½ cups grated Swiss, cheddar or provolone cheese
1 cup cooked kale, well-squeezed and coarsely chopped
1 cup cooked Swiss chard, well-squeezed and coarsely chopped
1. Preheat the oven to 375°F. In large bowl, whisk the eggs until frothy.
Add the salt and half-and-half. Stir in the cheese, kale and chard.
Mix well and transfer to an 8- or 9-inch-by-2-inch pie dish.
2. Bake until the quiche is set, about 30–35 minutes.
3. Let cool 10 minutes before cutting into wedges to serve.