Mini Crustless Quiches Will Have You Craving Swiss Chard
... even if you've never eaten it before.
In this series, we're showing off some of the coolest recipes, tips and tricks we've learned from chefs in the all-new Food Network Kitchen app.
I recently became the proud owner of some rainbow Swiss chard, "proud" because chard is quite nutritious, rich in vitamins A, C and K. But I'll let you in on a little secret: I ordered it without having a clue how I'd cook it. Those beautiful stalks drew me in with their red, orange and yellow hues, though, and I couldn't resist.
Knowing it's a leafy green vegetable and that I thoroughly love kale, I thought there had to be some way I could put it to good use and actually enjoy it (unlike my fennel experience, but that's a whole other story). And when I found Jaymee Sire's Crustless Mini Quiches with Mushrooms and Swiss Chard class on the Food Network Kitchen app, I knew I was on the right path.
Her mini crustless quiches, or "mini frittatas," as she called them, are basically delicious bites of protein-packed goodness that you can make ahead. You mean I could have more than just a protein shake while packing the kids' lunches in the morning? I'm game.
She first prepped the ingredients for her grab-and-go breakfast, and I immediately paid close attention when she got to the Swiss chard. Would she put both the stems and the leaves in the quiches? I had no idea.
Jaymee cut the beautiful rainbow chard, removing the leaves from the stems, then stacked the cut leaves and started rolling. I've used this super smart technique with fresh basil, but I'd never thought to roll up big, leafy greens before. She ran her knife through the leaves, cutting them into thin strips. This technique made cutting the vegetables so quick, and she even suggested you do this with similar vegetables, like kale. Chop a bunch at once? "Super convenient," she said. Ah, "convenient" is my favorite.
Now about those beautiful stems: Jaymee suggested you pickle them, or saute them with onion and garlic to add a nice pop of color to these little egg bites. The stems are not included in the recipe, but she noted that it's quite customizable, so you can add meat, different (or more) cheeses or whatever you have on hand and typically enjoy in an omelet.
I can easily see these quiches being part of my regular breakfast rotation. Who knows what I'll impulsively buy next week and need to use up, but I know just the recipe.
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