12.02.2012

Just Another Meatless Monday Two Cheese Quiche

Hey What's For Dinner


There's been a lot of quiche in my life the past 3 weeks. First I was inspired by Frugal in Cornwall to make several and freeze the leftovers for lunches. That was a fail, the two I made were consumed in about 10 minutes by 5 hungry people. So then I doubled that and made four, we ate quiche and I froze big wedges for lunches. And promptly forgot about them. Then my local friend Kelly went quiche crazy, which tipped off a Facebook food group into a quiche frenzy which then set me off again.

I made two cheese and swiss chard quiches today but only served one and froze the other for lunches. That's how you actually have food left for lunches, you just don't serve it at all, you freeze it before the starving hoards see it. Now I have lots of quiche put up for my husbands lunches for the next two weeks. I won't send it with the kids as they have no way to reheat it at school. That's ok they're just as happy to eat peanut butter crackers of leftover soup for lunch.

Make your pie crust ahead of time so this is quick and easy to throw together

Two Cheese and Swiss Chard Quiche--makes two

1 recipe best pie crust ever or use the food processor recipe for super easy crust make this ahead of time and keep cool in the fridge
1 market bundle swiss chard--mine had 5 huge stalks in it for reference
10 eggs
1 1/2 cups milk
1 TBSP flour
2 cups shredded cheddar or swiss
1 cup feta crumbles
1 teaspoon pepper
1/2 teaspoon salt--the feta is pretty salty


preheat the oven to 400˚
roll out the pie dough and fit each one in to a pie pan, return to the fridge to keep cold
pull the center stems out of the swiss chard
chop the leaves into small pieces roughly 1 inch by 1 inch
heat a 1/4 cup of water in a 10 inch skillet over medium heat
add the swiss chard and cook until wilted, add more water if needed, you only want to wilt not brown it
remove from the heat and set aside
in a large bowl break the eggs and whisk in the milk
toss the cheeses with the flour and add to the eggs
stir in wilted greens and salt and pepper
bake in the preheated oven for 20 minutes on 400˚ then reduce heat and bake another 20 minutes or until the pies are done and they are not runny
remove from the oven and let rest 5 minute before serving


Sorry about the picture, this time of year when we get sun we get SUN and it is full bore bright, very low in the sky, then ducking behind the mountains again. My photos will suffer because of it, ah well it could be worse.





Peace and Love--


 

1 comment:

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