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Crustless Swiss Chard and Goat Cheese Quiche

 
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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.

Yield

6

servings

Prep

10

min

Cook

45

min

Ready

60

min

Trans-fat Free
 

Ingredients

¾ pound potatoes
Yukon gold, slice into 1/2-inch thick
1 tablespoon olive oil
10 ounces swiss chard
1 bunch, leaves torn, stems cut into 1/2-inch pieces
1 tablespoon garlic
minced, about 3 cloves, or more or less as needed
4 ounces goat (chevre) cheese
crumbled
½ cup milk
4 large eggs
½ teaspoon salt
4 large egg whites
beaten together with eggs

Directions

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.

Server warm.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 161g (5.7 oz)
Amount per Serving
Calories 28247% of calories from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 6g 32%
Trans Fat 0g
Cholesterol 227mg 76%
Sodium 561mg 23%
Total Carbohydrate 7g 7%
Dietary Fiber 2g 7%
Sugars g
Protein 36g
Vitamin A 24% Vitamin C 16%
Calcium 12% Iron 11%
* based on a 2,000 calorie diet How is this calculated?

 

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