Crustless Rainbow Chard, Leek and Tarragon Quiche

13 Mar

Quiche-Side

It is entirely possible that I’ve never had quiche until last night. I spent our entire meal racking my brain trying to figure out if I had ever had quiche before. I couldn’t recall ever having had one. So, this was very exciting for me! I’ll be honest, Michael wasn’t a fan. However, I learned after the fact that he’s not really a “quiche man” as he called it. I, on the other hand, am totally a quiche woman. I thought it was very yummy and will most likely be eating the leftovers for days to come!

Quiche-Top

Ingredients:
Variations to this Crustless Leek, Greens and Herb Quiche recipe
2 leeks, green and white portions halved and sliced
2 cups rainbow chard, cut into ribbons and stems sliced thinly
1 tbsp olive oil
5 eggs
1/4 tsp nutmeg
1 tbsp tarragon, chopped
1/4 cup shredded monterey jack cheese
salt and pepper to taste

Directions:

  1. Preheat oven to 350o and grease a 9″ pie dish.
  2. Heat olive oil in a skillet over medium heat. Saute the leeks and chard until the leeks are slightly golden brown. Remove from heat.
  3. Whisk eggs in a large bowl. Stir in the tarragon, nutmeg, cheese, salt, and pepper.
  4. Stir the chard-leek mixture into the eggs and pour into the pie dish.
  5. Bake for 30 minutes or until the eggs are set up.
  6. Cool for 10 minutes before serving.
  7. As always, enjoy!

2 Responses to “Crustless Rainbow Chard, Leek and Tarragon Quiche”

  1. Adrienne March 20, 2013 at 10:50 PM #

    I’m a quiche woman, undoubtedly. I am going to make mini versions of these in muffin tins for a post-triathlon pot luck on Saturday morning. Wish me luck!

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