If any of you have me on Facebook, you know that my big passion and hobby is cooking. I don’t have much energy, but all the energy that I do have either goes towards my daughter or cooking. I’ve always loved cooking and loved food, but now that I’m at home all day, I’ve found this love for creating and getting to enjoy the final product. My daughter and husband don’t seem to mind either.
Just two weeks ago, we started receiving a CSA (Community Shared Agriculture) box from a local farm. Each week we get a box full of veggies and goodies from the farm. Originally, it was just to help us have enough veggies for the week over and above what we’re getting from my husband’s garden, but I am absolutely loving that we’re getting to try new veggies and herbs that I have never thought of buying.
So here’s a little creation I made this last weekend that turned out great! I’ve always been a fan of quiche. You can literally eat it any time of the day. I posted a picture of my new recipe and had some requests for the recipe so I figured I would type up the recipe and share it with you all.
This is actually my first time writing a recipe for anyone other than me, so I apologize ahead of time if it doesn’t make sense at any point. If there are any questions, please feel free to comment and I’ll answer you as quickly as I can!
If you do make this recipe, I’d love to see pictures and receive feedback!
Sautéed Onion and Swiss Chard Quiche
2 large russet potatoes
3 tbsp olive oil – divided
1 tbsp parmesan cheese
Salt and pepper to taste
3 cups of onion (I used a mix of yellow and red)
4 cups Swiss chard
2 slices cooked and crumbled bacon
1/2 cup shredded cheddar cheese
1/2 cup green onions
2 tbsp each of fresh basil and parsley
1 cup milk
1. Preheat oven at 400°F
2. Slice your potatoes thinly with either a mandolin or knife.
3. Put the sliced potatoes in a bowl along with 2 tbsp olive oil, 1 tbsp Parmesan cheese, salt and pepper, and toss until evenly coated.
4. Starting in the middle of a pie pan, place one potato slice in the middle and go around placing each slice in a spiral, making sure there are no gaps between the potatoes.
5. Bake the potatoes for 15 minutes, remove and pour in quiche mixture
1. Heat a large non-stick pan to medium heat. Add oil. While it is heating up, slice up your onions in thin strips. Once the pan is hot, add the onions and start to sauté them.
2. While the onions are cooking, chop the Swiss chard up. The pieces don’t have to be too small as it will shrink considerably while cooking.
3. Dice up the green onions and chop the basil and parsley and place them in a small bowl. Set aside to use later.
4. Once the onions have browned, add the Swiss chard and salt and pepper. Continue to cook until the Swiss chard has completely wilted. Add more oil or butter if the mixture is drying up.
5. While your onions and Swiss chard continue to cook, in a medium bowl, whisk together your eggs, milk, salt and pepper. Mix in your green onions, herbs, bacon and cheese.
Building the Quiche
1. Once the 15 minutes are up on your potato crust, carefully pull it out of the oven.
2. Put your onion and Swiss chard mixture in a layer on top of the potato crust.
3. Add your egg mixture slowly on top of that as to not disturb the potato layer.
4. Place back in oven for 30 minutes, or until the egg is just slightly browned on top.