Swiss Chard, Mushroom, and Feta Crust-less Quiche

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DSC_0385This 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.

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Swiss Chard, Mushroom and Feta Crust-less Quiche
Makes 6 servings
 
Ingredients:
 
1 cup white mushrooms, chopped
3 cloves garlic, minced
1 bunch fresh Swiss chard, washed and chopped
6 large eggs
1 cup low fat milk
1/2 cup low sodium feta cheese, crumbled
1/2 cup mozzarella, grated
Pepper as per preference
 
Instructions:
  1. Preheat your oven to 350 degrees, and lightly grease a 9″ pie plate.
  2. 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.
  3. 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).
  4. 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.
  5. Squeeze as much of the water out of the Swiss chard and mushroom mixture. Spread it out on the bottom of the pie dish.
  6. Add the crumbled feta.
  7. In a medium bowl whisk together the eggs until fairly smooth. Add the milk and a small sprinkle of pepper. Whisk to combine.
  8. Pour the egg mixture into the pie dish over the spinach, mushrooms, and feta.
  9. Sprinkle the shredded mozzarella cheese over top.
  10. 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.
  11. Allow to cool slightly, then slice and serve.

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