farms,  food,  green living,  recipes

A Seasonal Recipe with Swiss Chard

I’ve been busy these past few days taking care of my brand new baby boy. I wrote this post last Sunday, the day I went into labor! I didn’t have a chance to post it then (for obvious reasons), so I’m posting it now in case anyone is looking for a good recipe to use up summer veggies. I’ll be back soon! Back to baby cuddles and kisses…

At this time of year, big bunches of green things arrive in my CSA box from Vermont Valley Community Farm. Some of them have obvious uses, like lettuce for salads or pea pods for stir fry. Other veggies require a little more thought.

Last week, rainbow-stemmed Swiss chard showed up in our box. I like chard, but it’s not like you can just grab a stalk of it out of the fridge and munch on it raw… well, maybe some people do, but I’m not one of them. Chard tastes great in egg dishes, though, so I used it to make quiche. If you don’t have chard around, you could easily substitute another hearty, leafy green like spinach or kale for the Swiss chard in the recipe below. The nice thing about quiche is that you can enjoy it the day you make it, and then enjoy it either warm or cold for leftovers.

Swiss Chard Quiche

Modified from a recipe found in From Asparagus to Zucchini

  • 2 frozen pie crusts (or make your own if you wish)
  • 1 onion, chopped
  • 4 garlic scapes (or 2 garlic cloves), diced
  • 1 bunch Swiss chard
  • 10 fresh eggs
  • 1 cup shredded cheese (White cheddar, Monterey Jack, or Swiss work well)
  • 1 teaspoon salt
  • 1/2 teaspoon Bouquet Garni
  • freshly ground black pepper, to your preference
  • olive oil

Heat oven to 400 degrees. Trim tough stem ends from chard and discard. Chop the chard and set it aside. In a saute pan, saute the onion and garlic scapes (or garlic) in olive oil on medium heat until fragrant. Add the chopped chard and cook it down until it is wilted (about 5 minutes). Remove the saute pan from heat. Beat the eggs in a large bowl and mix in the salt, pepper, Bouquet Garni, and cheese. Stir the egg mixture and pour it into the pie crusts. Bake for 35-40 minutes, checking it to make sure it doesn’t get too brown. Yields 2 quiches.

One Comment