Crustless Swiss Chard and Goat Cheese Quiche
This quiche uses potatoes on the bottom in place of the crust. Swiss chard sauteed with garlic give the egg custard more flavor and texture. Goat cheese on top gives lovely bursts of flavor, very tasty.
Yukon gold, slice into 1/2-inch thick
1 bunch, leaves torn, stems cut into 1/2-inch pieces
minced, about 3 cloves, or more or less as needed
goat (chevre) cheese
beaten together with eggs
Preheat oven to 400℉ (200℃).
Bring medium pot of water to a boil, bleach sliced potatoes for about 3 minutes, or until just tender when pierced with a fork.
Meanwhile, heat oil in large pot over medium heat.
Add chard and cook 4 minutes, or until wilted, stirring often.
Add garlic and cook 1 minute more, or until fragrant. Remove from heat, drain and press extra water out of chard to avoid a watery quiche.
Season to taste with salt and pepper.
Coat 9x9-inch pan or 8-inch pie pan with cooking spray.
Fill pan with layer of potatoes, sprinkle 1 pinch of salt and pepper evenly on top of potatoes.
Top with chard. Sprinkle with goat cheese.
Whisk together milk, eggs and salt in medium bowl.
Pour over quiche.
Bake 45 to 50 minutes, cover with foil at first half an hour, then remove it and go on baking, until tip of knife inserted in center comes out clean.
Cool a few minutes.