Sweet and Savory Chard Quiche

Greek yogurt makes for extra-creamy filling, and a springform pan is the secret to a seriously deep crust.

Makes: 10 servings

Prep: 40 mins

Bake: 1 hr 20 mins to 1 hr 30 mins 325°F

Ingredients

1 recipe Deep-Dish Pastry Shell

2 tablespoons extra-virgin olive oil

8 cups torn red Swiss chard (10 ounces)

1 medium red onion, chopped (1 cup)

3 cloves garlic, minced

1/4 cup finely chopped golden raisins

3 tablespoons pine nuts, toasted

2 teaspoons balsamic vinegar

6 eggs

2 cups plain fat-free Greek yogurt

1 cup milk

½ teaspoon salt

¼ teaspoon ground white pepper

1/8 teaspoon ground nutmeg

4 ounces provolone cheese, shredded (1 cup)

Fresh herbs (optional)

Directions

Prepare Deep-Dish Pastry Shell; set aside on baking sheets. Preheat oven to 325 degrees F. Heat oil in a very large skillet over medium-high heat. Add the chard, onion, and garlic. Cook for 4 to 6 minutes or until chard is just wilted. Add the raisins and pine nuts and cook until the raisins are plumped, about 2 minutes. Add the vinegar, tossing to combine. Remove from heat; set aside.

For custard, in a blender combine the eggs, yogurt, milk, salt, pepper, and nutmeg; cover and blend until frothy.

Place the chard mixture in the prebaked pastry shell. Sprinkle with cheese. Pour custard over. Bake 1 hour 20 minutes to 1 hour 30 minutes until the top is lightly browned and the custard is just set (165 degrees F) but still jiggles slightly in the center. Let stand 30 to 40 minutes. With a serrated knife, cut the pastry shell flush with the top of the pan. Carefully remove the springform pan ring. Cut the quiche into wedges. Sprinkle with fresh herbs, if desired.

Swiss Chard Recipe

 1 bunch of chard

4 tablespoons of extra-virgin olive oil, divided

Sea Salt

1-2 garlic cloves, or ½ of a garlic pearl, minced

1-2 tablespoons fresh lemon juice

Freshly ground black pepper

Wash the chard. Remove the stems and chop them into a small dice. Coarsely chop the leaves and set them aside.

Heat 1 tablespoon of the olive oil in a heavy-bottomed skillet over medium-low heat. Add the chopped chard stems and a pinch of salt. Cook, stirring occasionally, until the stems are nearly tender, about 8 minutes. Push the stems to one side of the pan and add the garlic to the other side. Cook until fragrant but not brown—about 1 minute. Stir to combine the garlic and chard stems. Add the chopped leaves and season with a bit of salt. Stir in a splash of water and cook until the leaves are tender and wilted. 

In a small bowl, whisk together the lemon juice and remaining 3 tablespoons of olive oil with a pinch of salt and some pepper. 

Remove the pan from the heat and pour the dressing on top. Stir to combine and season as needed. Serve hot and enjoy!