Breakfast for Dinner

Mediterranean style Swiss chard quiche

I’m not a big egg eater, but over the past couple of years I have learned to enjoy eggs baked with vegetables. Call it frittata, quiche, or egg bake; eggs make a great “blank canvas” for vegetables, spices, and cheese in any number of combinations. I usually serve a salad (often a fruit salad) with the baked eggs.

The basis for this crustless quiche came from Food.com. The day I found this recipe, the only cheese I had in the house was feta. So, I decided to go with some Mediterranean spices and give it a shot.

Mediterranean Style Crustless Swiss Chard Quiche
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 teaspoon olive oil
  • 1 small red onion, sliced thinly
  • 1 bunch Swiss chard, coarsely chopped, include stems
  • 4 eggs, lightly beaten
  • 2 cups crumbled feta cheese
  • 1 cup milk
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • pepper to taste
Instructions
  1. Preheat oven to 375 degrees.
  2. Coat a 10 inch deep dish pie plate with non stick cooking spray.
  3. Saute onion and chard in olive oil until the stems are soft.
  4. Whisk the eggs, cheese, and milk. Add chard and spices.
  5. Pour into prepared pie dish.
  6. Bake for 35-45 minutes, until golden brown and set.

 

fresh fruit saladYou don’t need a recipe for fruit salad. I just cut up whatever fruit we have in the house. I don’t use a dressing, just a cut up fruit. I do like to make sure there is some sort of citrus fruit, to keep the apples from browning.

Let me know what you think.

Happy eating!

Ruth

 

4 thoughts on “Breakfast for Dinner

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