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!
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:
- Preheat oven to 350o and grease a 9″ pie dish.
- Heat olive oil in a skillet over medium heat. Saute the leeks and chard until the leeks are slightly golden brown. Remove from heat.
- Whisk eggs in a large bowl. Stir in the tarragon, nutmeg, cheese, salt, and pepper.
- Stir the chard-leek mixture into the eggs and pour into the pie dish.
- Bake for 30 minutes or until the eggs are set up.
- Cool for 10 minutes before serving.
As always, enjoy!
Sweet Suie 
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!
Tons of luck! Let me know how it goes!!