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.
- 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
- Preheat oven to 375 degrees.
- Coat a 10 inch deep dish pie plate with non stick cooking spray.
- Saute onion and chard in olive oil until the stems are soft.
- Whisk the eggs, cheese, and milk. Add chard and spices.
- Pour into prepared pie dish.
- Bake for 35-45 minutes, until golden brown and set.
You 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.