23 September 2008
Apple Chard Quiche
I made this yesterday with produce from the farmer's market and served it with some butternut squash. It might just be my new favorite fall dish.
I think the recipe is from an old clipping out of Vegetarian Times, but I am not positive.
1 tbsp olive oil
1 tbsp unsalted butter
1 large onion, thinly sliced
1 cup (about 4 oz) shredded ruby Swiss chard
1 cup (about 2 oz) thinly sliced mushrooms
salt and pepper to taste
1/2 cup chopped apple
2 tbsp all purpose flour
1/2 tsp ground nutmeg
2 large eggs
1 cup shredded Jarlsberg cheese
1/2 cup skim milk
1 9-inch deep-dish pie crust, unbaked (I made mine crustless)
Preheat oven to 375 degrees F.
Heat oil and butter in large skillet over medium heat. Reduce heat to medium low, and saute onions until caramelized, about 15 minutes.
Add Swiss chard, mushrooms, salt and pepper. Increase heat to medium, stirring often, until mushrooms and chard are soft, about seven minutes.
Combine apples, flour, and nutmeg in mixing bowl, and toss to coat apples. Combine eggs, cheese, and milk in separate bowl, and beat until ingredients are well blended. Fold in apple mixture.
Spoon chard mixture into pie crust. Pour egg-cheese-apple mixture over top.
Bake 35 to 45 minutes, or until cheese mixture is set and top is browned. Cool slightly before slicing, and serve.