Saturday, November 25, 2006

Apple Chard Quiche

This was heaven. We were both surprised how much we enjoyed the nutmeg and the hint of sweetness from the apples in this unusual quiche. I first saw the recipe at this site, which reproduced it from Vegetarian Times.

I used soy milk and light cheese and left out the butter, since that was what was on hand. It would probably be even better with cream and full-fat cheese.

  • 1 Tbs olive oil
  • 1 Tbs butter
  • 1 large Vidalia onion, thinly sliced.
  • 1 cup shredded ruby Swiss chard
  • 1 cup thinly sliced mushrooms
  • salt and pepper to taste
  • 1/2 cup chopped apple
  • 2 Tbs all-purpose flour
  • 1/2 tsp ground nutmeg
  • 2 eggs
  • 1 cup shredded Jarlsberg cheese
  • 1/2 cup milk
  • 1 9-inch pie crust, unbaked
Heat oven to 375 F.
  1. Heat oil and butter in large skillet over medium heat. Reduce heat to medium-low and saute onions until caramelized, about 15 minutes.
  2. Add Swiss chard, mushrooms, salt and pepper. Increase heat to medium and cook ,stirring often, until mushrooms and chard are suft, about 7 minutes.
  3. Combine apples, flour and nutmeg in mixing bowl, and toss to coat apples. In separate bowl, combine eggs, milk and cheese and beat until blended. Fold in apple mixture.
  4. Spoon chard mixture into pie crust. Pour egg, cheese & apple mixture over top.
  5. Bake 35 - 45 miutes, or until custard is set and top is slightly browned. Cool slightly before serving.



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