This Swiss chard, mushroom, and feta crust-less quiche is a good choice for a protein rich breakfast or a quick evening meal. I find that this quiche holds together really well on its own. However, other crust-less quiche recipes suggest adding a bit of flour to help create a more substantial “crust-less” crust. Serve this quiche with a slice or two of whole grain bread and a handful of other veggies like carrot sticks and sliced tomato for a more complete meal.
Swiss chard is another great green that you can easily blend or mix into a variety of recipes. Swiss chard is an excellent source of vitamin K, vitamin A, vitamin C, magnesium, copper, manganese, potassium, vitamin E, and iron.
- Preheat your oven to 350 degrees, and lightly grease a 9″ pie plate.
- Wash the mushrooms and chop them finely. Place the sliced mushrooms in a fry pan with a small amount of oil and cook over low-moderate heat.
- Add the minced garlic, and sprinkle a little salt and pepper. Turn the heat on to medium-high and saute the mushrooms until they release all of their moisture and no more water remains on the bottom of the skillet (5-7 minutes).
- Turn the heat down and add washed and chopped Swiss chard to the fry pan in large handfuls. Allow each handful to begin to wilt before adding another.
- Squeeze as much of the water out of the Swiss chard and mushroom mixture. Spread it out on the bottom of the pie dish.
- Add the crumbled feta.
- In a medium bowl whisk together the eggs until fairly smooth. Add the milk and a small sprinkle of pepper. Whisk to combine.
- Pour the egg mixture into the pie dish over the spinach, mushrooms, and feta.
- Sprinkle the shredded mozzarella cheese over top.
- Place the quiche into the preheated oven and bake until it is golden brown on top and it begins to pull away from the sides ~ 40-45 minutes.
- Allow to cool slightly, then slice and serve.