With all the super fresh veg from the Doe Run Farm CSA, I've been creating and trying new recipes. This caramelized onion and Swiss chard quiche was a hit in my house with kids and grown ups alike.
pie crust of your choosing
1 T olive oil
1-2 onions sliced (if you really love onions use 2 or even 3)
large bunch of Swiss chard washed and chopped
(stems chopped separately)
1 1/2 C skim milk
"Fine herbs" or any other herb blend to taste
freshly grated nutmeg
1 T corn starch.
freshly ground pepper to taste
salt to taste
1 C Grated Monterrey jack cheese
Preheat oven to 425. Heat saute pan or skillet over medium heat. Add olive oil to pan and saute onions and chard stems till tender. Add chard leaves and cook til leaves are tender. Continue cooking to "dry" the ingredients and remove excess moisture.
While onions and greens are cooking, whisk together milk, eggs, cornstarch, herbs, nutmeg, salt and pepper.
Prepare pie crust. Fill uncooked pie shell with onion and chard mixture. Top with cheese, then pour on milk and egg mixture. Bake at 425 for 15 min. Then lower heat and continue baking 30-40 min or until custard is set and a knife comes out clean.
Remove from oven and let cool 10-15 minutes before serving.