I’ve been gardening at the Student Organic Garden every week for my ESPM class and, honestly, it’s been awesome. I’ve learned a lot of great and really useful things about growing my own food and on top of that, it’s been a really nice Friday routine. That being said, we’ve grown a LOT of chard and I brought a lot home the other week. I had grand intentions of eating chard every night for dinner with some pasta or eggs or something, but somehow I didn’t get to it and as the week neared end, I still had loads of this healthy vegetable on my hands. Instead of letting it go to waste, I put it to a more than delicious use… and then promptly gobbled it up in no time at all. :)
I’ve made quiches with spinach before, but frankly, this might be ten times more delicious… Plus, you’ll get some great nutrients and chard is nice and cheap (especially if you get yours from a CSA or your own garden or something!)
Ingredients: One nine inch premade whole wheat pie crust (savory), one whole red onion, a bunch of chard, five eggs, one teaspoon of paprika, salt and pepper, olive oil or walnut oil, heirloom tomato.
Directions: Preheat oven to 350 degrees Fahrenheit. Sauté chopped onion in a little bit of olive oil (or, alternatively, walnut oil, which is good for your skin) until well done (i.e. soft and getting to caramelized. Cut chard with scissors into strips and add to the pan. While sautéing chard and onion, whisk together five eggs in a separate bowl. Add in paprika, salt and pepper. Whisk well. When chard has wilted down, mix the ingredients from the pan into the bowl with the eggs, stirring well to mix evenly. Fill pie crust with mixed veggies and egg, etc. Top with heirloom tomato slices. Bake for 20 minutes or until done (solid in the middle, fairly dry when a knife or toothpick is inserted). :)
As always, let me know if you make this! I was excited to cook and eat something so quick, easy, healthy, and totally delicious. :)