Mini Crustless Quiches Will Have You Craving Swiss Chard

... even if you've never eaten it before.

Related To:

Jaymee Sire features Crustless Mini Quiches with Mushrooms and Swiss Chard, as seen on Food Network Kitchen Live.

Photo by: Brian David Photography

Brian David Photography

Get The All-New Food Network Kitchen App

Download Food Network Kitchen now to sign up and take advantage of the latest offer and get 40+ live classes a week, hundreds of on-demand cooking classes, in-app grocery ordering and so much more.

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.

We Also Recommend

Next Up

Eat More of Your Greens

You can eat the stems of sturdy greens like Swiss chard, kale and collards. Just note that the stems take longer to cook: When you're chopping, set the stems aside so you can cook them separately

Mix-and-Match Quiche

Design the perfect brunch: This customizable recipe leads to thousands of possibilities.

3 Things That Made Me Think Twice About How I Make Tart Dough

Daniel Boulud's quiche Lorraine class on the Food Network Kitchen app is packed with tips for dealing with this finicky crust.

50 Vegetable Side Dish Recipes

You won't run short on side dishes this year...or next.

From the Sidelines to a Starring Role: Swiss Chard Makes a Main Dish

Take the Chopped Dinner Challenge and make this recipe for dinner tonight. You'll feel like you've become a winning Chopped competitor in your own home.

Mix-and-Match Vegetable Soup

Turn your favorite veggies into a colorful soup: The combinations are endless!

Gluten-Free Times Three Shopping List

Here's what you'll need to make the recipes from this episode of Rachael Ray's 3 in the Bag.

How to Use Your Produce Before It Goes Bad

The best ways to use whatever fruits and vegetables you have on hand.

How to Glaze Vegetables: A Step-by-Step Guide

Follow this guide to make gorgeous glazed vegetables, then watch our how-to video.

Winning Pickle Recipe

A Texas reader's twist on chips and dip came out on top in our pickle-themed contest.