rainbow chard & mushroom quiche.

 

why do i LOVE quiche? ahhhh, let me count the ways....

1. i can do it in parts throughout the day 

(making sure there is food when the hunger strikes)

2. it's essentially pie that i can put tons of vegetables & good stuff in

3. my kids love the word 'pie'

4. i can make it my own everytime, any combo, season inspired!

5. it can be gluten free or gluten full

6. its brekkie, lunch or dinner 

7. it works well with a salad/soup or stands gracefully on it's own

8. it's the perfect gift and i could go on....

i mean... how many relationships have this kind of flexibility?

rainbow chard & mushroom crustless quiche

*gather*

1 yellow onion

1 bunch of rainbow chard

1 - 1/2 cups of mushrooms

1 cup 1/2 & 1/2 or whole cream

4 eggs (organic/best you can get)

cheese: parmesan, manchego, goat etc..

little bit of butter/oil/earth balance

***a lot of these quantaties depend on 

how much or how little you want to use 

in terms of vegetable & cheese etc..***

*work it*

oven on 375 bake

butter pie plate 

OR use pie crust

chop chard & shrooms into a shape 

& size you want to feel

i like ribbons and thin slices

heat a nice size saute pan to medium

chop onion

put in 2 -3 tbs of butter into pan

melt

put in onion first

let it do the glaze dance for about 5 minutes

you will smell the most amazing smell

butter and onions

then add the veggies

saute it, move it, feel french about it

****this is a great place to stop if you need to go about the day*****
you can put a towel or lid over it and continue later

part 2

let the saute cool

grab a big bowl

use 2 full eggs and 2 egg yolks

1 cup cream

whisk or fork it up 

add some cheese here too

you can put the saute in warm 

(not too hot)

mix all together

place into plate or pie shell

put on timer!

30 - 45 minutes

depending on your oven

check in on it every 20

have fun with this one

love you beauties

xxxx