My sister recently gave birth to her second little boy named Kai. He was three weeks early and 7lbs 1 oz. Because she was early she did not have all the time she thought she would to prepare some meals in advance. In addition she receives weekly delivery of fresh seasonal organic fruits and vegetables from a local farmers market. She had not had a chance to cancel the order and received two weeks worth of gorgeous vegetables. I was the lucky recipient of those veggies considering she had not time and considering the c-section the ability to cook.
I thought I would use some of her vegetables to make a few meals for the family. With the broccoli I made two large batches of soup. With the swiss chard, fresh parsley, onion and chives I made this delicious quiche. The family enjoys a lot of vegetarian meals so I thought this would make a perfect dinner one evening for them.
Swiss Chard & Ricotta Cheese Quiche
1 unbaked pie shell (9")
1 small onion, minced
1/8 tsp cracked black pepper
3/4 cup 1% milk
4 large eggs
20 oz of swiss chard chopped (or use spinach, kale)
1 tsp oil
1/4 tsp nutmeg
1/2 lb ricotta cheese, light
less than 1/3 cup parmesan cheese (optional)
chopped up parsley and chives (optional because I had them)
Preheat the oven to 425F.
Microwave the swiss chard for about 3o seconds. Then chop it up into the size desired for the quiche.
Add oil to pan and sautee onion and chard with nutmeg, pepper. Set aside to cool.
In a large bowl combine the cheeses. Add the cooled sauteed mixture. Add the milk and eggs. Mix well.
Pour into the pie pastry and place on a cookie sheet to catch any over spill. Bake for 15 min.
Then reduce the oven to 325F and bake for an additional 50 mins until it is set.