I love when summer vegetables start to come into season. Growing up, my dad would always grow tons and tons of chard in the backyard so I got used to eating it sautéd in some butter with nearly every meal.

This easy crustless chard quiche takes almost no time to prepare and is a great way to get some extra greens.

If you have picky eaters, chop up the chard into smaller pieces or cut back a bit on the chard and add in some bacon — my kids will eat anything if it has bacon in it.

Ingredients

• About 2 cups of chard (if you don’t have chard on hand, kale or spinach would work beautifully too)
• 1/2 an onion, chopped
• 2 1/2 cups of cheese, shredded
• 5 eggs
• 1 cup of whole milk (I’ve used 2% as well and it’s worked out fine)

Preparation

Preheat oven to 375°.

Lightly butter a pie pan and set aside.

Wash and chop your chard. I like to fill a bowl of water and let the chard soak in that for a while to get out any grit. Rinse it as you pull it out of the bowl.

Saute the chopped onion in a little bit of butter or olive oil for a few minutes. Add in the chopped chard and cook until it has wilted down.

In a separate bowl, whisk the eggs. Add in the cheese and milk and add salt and pepper to taste. Stir in your chard and onion mixture and pour the whole thing into your pie pan.

Bake for about 35 minutes.

This dish is so versatile. It is great served immediately or eaten cold. It can be served with a salad and eaten for lunch or dinner or eaten for breakfast. My entire family loves this so I’ll often make several of them on Sunday afternoon and reheat them as we need to during the week.

Enjoy!