Reporting Crystal Grobe
Walking around the markets recently, I’ve seen an abundance of produce, which is quite exciting. However, in just a matter of weeks, the bundles of greens and the bushels of tomatoes will be hard to come by. Attention will be turned to things like Brussels sprouts, squash, and potatoes as we prep for cooler weather and new ingredients to use in our cooking. Until then, keep embracing summer produce and stock up while you can. Right now, an affordable item at the markets is Swiss chard, usually found for a dollar or two a bunch.
The first recipe I think of when I buy chard is Swiss Chard Quiche, a recipe I’ve made ever since I received my first bunch of chard in our CSA years ago. I’ve refined the recipe a bit since then and have used it as a base with other vegetables such as spinach, asparagus, peppers, and tomatoes. On a work night this recipe is a bit long, but if you prep on the weekends like I do, assembling the day of will be a breeze. Simply cook, cool, and store chard mixture until ready to use.
Swiss Chard Quiche
1 onion, chopped
1 garlic clove, minced
2 tablespoons oil
1 bunch Swiss chard, stems discarded
1 cup shredded cheddar cheese
1 tsp salt
1 pie crust
Heat oven to 400 degrees. Brown onion and garlic in oil. Trim and chop chard, add to pan, and cook down until wilted. Let cool slightly.
Beat eggs in a bowl; mix in cheese, salt, and chard mixture. Pour into pie crust; bake until knife inserted into center comes out clean, 30-40 minutes.