Rainbow Chard and Mushroom Quiche

It’s time for another recipe using vegetables from EatFresh! What can I say, I’ve been getting creative with all of the organic veggies that I receive.

To be honest, the bag is meant to feed a household of 3 or 4 people for 5 days (give or take), so it feeds me for longer than that. The vegetables can last a long time in the fridge, if washed and stored properly, so I don’t run the risk of any food waste.

But, I do also like to try and cook up as many of the vegetables as I can, as quickly as I can, so that I have plenty of food for meal times throughout the week.

The rainbow chard stalks here look gorgeous, and they still retain some colour even after baking, which makes me happy – even if it is just for aesthetics.

Ingredients

10 – 14 leaves (and stalks) rainbow chard
1 tbsp olive oil
1 small onion, diced
150g mushrooms, thinly sliced
50 grams pancetta (optional)
8 eggs
1 tsp garlic powder
50g cheddar cheese, grated
salt
pepper

  1. Preheat oven to 180°C.
  2. Separate the leaves of the chard from the stalks. Trim and cut the stalks into 5 cm segments. Cut the leaves in half.
  3. Bring a saucepan of salted water to boil, and add the chard stems. Cook for 2 – 3 minutes, then remove and set aside to cool.
  4. Add chard leaves to the boiling water, and cook for 2 minutes, before removing, draining and setting aside.
  5. Heat olive oil in a frying pan, or skillet, over medium heat. Add the onion to the pan and cook until soft, about 5 minutes. Add the chard leaves, and a sprinkle of salt, and cook until leaves are wilted, about 6 minutes. Add the mushrooms and pancetta to the frying pan. Cook for a further 10 minutes, until mushrooms are soft. Remove from heat and set aside.
  6. In a large bowl, whisk together eggs, garlic powder and cheese. Season with salt and pepper. Stir through the chard leaves and mushroom mix. Add half of the chard stems, stir through.
  7. Pour egg mixture until an oven-proof dish. Place the remaining chard stems on top of the egg mixture.
  8. Cook, uncovered, in the oven for 45 – 50 minutes, or until eggs are cooked through.
  9. Serve warm or cold.

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