Chard And Feta Quiche Recipes

EASY CHARD WITH FETA AND CHERRY TOMATOES

Steps:

• Cut off the thick stems of chard and disregard. Roughly chop chard leaves and wash. Place wet chard into a pot, cover, and cook over medium heat until chard has wilted, about 5 minutes.
• Add cherry tomatoes, feta cheese, and garlic and cook, uncovered, for about 5 minutes, stirring occasionally. Season with salt, pepper, and nutmeg.

SPINACH & FETA QUICHE

Steps:

• Heat oven to 375°F.
• In large skillet, saute onion and garlic in butter, app. 5 minuets or until just soft. Remove from heat.
• Stir in 6 oz. cheddar, the feta cheese, mushrooms, and spinach. Mix well; place into pie crust.
• In medium bowl, whisk together the eggs, milk, salt, and pepper. Pour over spinach mixture, poking holes to allow the egg mixture to seep inches.
• Bake 15 minutes. Top with remaining 6 oz. cheddar, continue baking 40 minutes, or until knife inserted in center comes out clean.

CRUSTLESS SWISS CHARD QUICHE

Steps:

• Preheat oven to 375 degrees.
• Wash and dry swiss chard. Cut off the very ends of the stems. Roughly chop (leaving stems intact) the chard.
• Add onion and Chard to the oil and saute until stems are tender (do not overcook). Add salt & pepper to taste.
• Meanwhile, grate 2.5 cups of cheese. Use whatever varieties you want/have. Be creative! I used Swiss, Cheddar, Parmesan, and Cojito.
• Wisk eggs. Add milk and cheese. Fold in the onion/chard mixture. Add salt & pepper to taste, if necessary.
• Pour into a pie dish that has been sprayed with nonstick cooking spray.
• Bake for 35-45 minutes or until golden brown and no liquid seeps when you poke it with a knife.

ROASTED SWISS CHARD WITH FETA

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a baking sheet with olive oil.
• Toss the chard stems and onions in a bowl with 1 tablespoon olive oil. Season with salt and pepper to taste, and spread onto the prepared baking sheet.
• Bake in the preheated oven until the chard stems have softened and the onion is starting to brown on the corners, about 15 minutes. Toss the chard leaves with 2 tablespoons of olive oil, salt, and black pepper. Sprinkle the leaves over the stem mixture, then scatter the feta cheese over top.
• Return to the oven, and bake until the stems are tender, the leaves are beginning to crisp, and the feta is melted and golden, about 20 minutes.

CHARD AND FETA QUICHE

Steps:

• Roll the puff pastry dough to fit the gratin dish and bake for 15 minutes at 400°F After it's done, lower the oven temperature to 375°F and place the pie pan on a wire rack to cool.
• Saute the onion and the chopped chard stem with olive oil over a medium heat for about 8 minutes or so until the onion is soft and starting to caramelize.
• Add the chopped chard leaves, cook for 8 more minutes over a medium high heat until the liquid is evaporated.
• Add a third of the cheese on the bottom of crust until it's all covered, top with the vegetable mixture and then cover with the remaining cheese.
• Mix together the eggs with the heavy cream and season with freshly ground pepper and nutmeg.
• Pour over the vegetable mixture and cheese.
• Bake for 30-35 minutes and cool on a wire rack for about 10-15 minutes before slicing.

BACON, CHARD, AND FETA HERB QUICHE

Steps:

• In a food processor, add the finely chopped herbs, flour, and salt. Pulse to combine.
• Add the cold cubed butter to the food processor, pulse for a minute. The mixture will resemble coarse crumbs. After a minute, gradually add the water, one tablespoon at a time, pulsing the mixture in the food processor. The mixture will begin to stick together and form a ball of dough. Note: You may need to add one more tablespoon of water depending on flour.
• Turn off the food processor, form the dough into a ball. Press the dough into a 9-inch pie dish. Work the dough with your fingers, so the crust lines the entire dish. Place the pie pan (lined with dough) in the freezer while the filling is prepared.
• Preheat the oven to 375F.
• For the filling: melt 2 tablespoons of butter in a skillet. Add the chopped shallots and bacon. Cook until the shallots are translucent and bacon slightly cooked. Add in the swiss chard and a pinch of salt. Cook until the chard wilts (4 minutes).
• Remove from the heat.
• Remove the pie pan from the freezer.
• Pour the chard mixture over the cold pie crust. Crumble the feta cheese over top.
• In a small bowl, whisk together the cream, eggs, and salt and pepper, to taste. Pour the egg mixture over the cheese and chard.
• Bake for 40-50 minutes, until the center is firm and "springs" when touched.

CHARD QUICHE WITH PEAS AND FETA CHEESE

Steps:

• In a food processor with a steel blade put flour, butter and salt and blend until mixture is crumbly.
• Gradually add water and continue to process just until large clumps of dough are formed.
• Transfer the dough chunks on a lightly floured work surface and bring together. Make into a disc-shape, cover and refrigerate for an hour.
• Roll out the dough on a floured surface to about 3-4 mm thick and line the pan. It is important to create a right angle between the sides and the base of the crust, which will ensure the edges remain high when baking.
• Using a fork create holes in the crust. Freeze the crust for about an hour.
• Preheat oven to 170c degrees.
• Blind baking: put a sheet of heat-resistant plastic wrap or baking paper on the frozen crust and fill with dry beans or special weights for baking.
• Bake for about 12-14 minutes.
• Remove the weights and the plastic wrap and continue to bake the crust for about 4-5 minutes or until it is lightly golden brown.
• Cool at room temperature.
• In a large skillet heat olive oil.
• Add onion and garlic and cook over medium-high heat until onion is transparent.
• Add chard and fry all together, stirring occasionally until the leaves lose its volume.
• Add peas and stir until it thaws.
• Season with salt, pepper and nutmeg and stir. Taste and adjust seasoning if necessary.
• Drain and cool slightly at room temperature.
• In a small bowl put yogurt, cream, eggs, salt, pepper and flour and beat into a smooth mixture.
• Transfer the vegetable mixture onto the half-baked crust and spread evenly. Sprinkle with feta cheese on top and pour the royal sauce gently.
• Decorate with sliced ​​almonds and bake for about 30-40 minutes or until golden and set. Cool slightly and serve warm or at room temperature.

SWISS CHARD QUICHE

Steps:

• In a large skillet over medium high , cook bacon until just turning cirspy (5 minute or so), if there is lots of grease, drain some off; add swiss chard and onions cook until tender, set aside to cool for 10 minute use a slotted spoon to drain excess liquid.
• In a medium bowl, whisk eggs, half and half, salt pepper and thyme.
• Add shredded cheese to chard and bacon, transfer to prepared pie crust, pour the egg mixture into the crust, stir gently to eliminate any large clumps or air bubbles.
• Bake for 20 minute at 400 degrees.
• Reduce oven temperature to 325, bake until center is set, about another 40 min, allow to cool for 15 minute before slicing.
• Serve warm or cool.