Tuesday, November 8, 2011

Swiss Chard & Canadian Bacon Quiche

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Quiche.  Not only is it sort of a fun word to say, keeesh, it’s pretty darn delicious to eat!  I love that with minimal effort, you can just throw together random ingredients you have on hand, toss that bad boy in the oven, then sit and read the Sunday paper while it cooks.  And to top it off, you can eat the leftovers for a day or two.

This quiche was inspired by some beautiful rainbow swiss chard I got in my CSA box, and rounded out by whatever else I had on hand.  Sadly, I didn’t get to use the swiss chard as soon as I would have liked, and it got a little wilty.  However, once sautéed and baked up with eggs & asiago cheese in quiche form, it tasted great!  I loved the little pops and hints color you can still see when you cut into this quiche.  Now, please don’t laugh at my photo below.  My crust edge totally flopped and fell off.  LOL.  Hey, I never claim to be perfect, and food doesn’t alway have to look perfect to taste great!


(If you’re wondering, the side item is a sweet potato hash, and if I can find time, I’ll blog it, even though it will go straight into the “fugly” category.)

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Swiss Chard & Canadian Bacon Quiche

Ingredients:

1 store-bought frozen pastry shell, such as Wholly Wholesome brand
3 slices Canadian Bacon, chopped
2 tsp olive oil
1/4 cup chopped onions
1 bunch of swiss chard, chopped, rinsed & dried
5 eggs
2/3 cup whole milk, or half & half (depending on how rich you want it)
1/2 cup asiago cheese
1/4 cup plus 1 Tablespoon, shredded parmesan cheese, divided
salt & pepper to taste

Directions:

Preheat oven to 375°. Bake pastry shell for 8-10 minutes or until browned. Remove shell from oven, and set aside. Leave oven on.

Heat oil over medium to medium high heat. Add onion, saute 2-3 minutes until tender. Add swiss chard and saute 3-4 minutes until soft. Add Canadian bacon to the pan, cook about 1 min. Stir to combine well.

In a bowl beat eggs and milk (or half & half), season with salt & pepper. Add in veggie/Canadian bacon mixture and stir to combine. Add asiago cheese & 1/4 cup parmesan cheese, stir to combine, and pour into pie shell. Top with additional tablespoon parmesan cheese & cracked pepper.

Bake 20-30 minutes or until completely set, and slightly golden & crispy on top.

ErinsFoodFiles original, adapted from my Spinach, Mushroom, Turkey Bacon Quiche

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5 Responses to “Swiss Chard & Canadian Bacon Quiche”

  1. 1
    Shannon — November 9, 2011 @ 7:07 am

    Oh, I love quiche. That looks awesome!

  2. 2
    Vivek — November 10, 2011 @ 9:25 am

    This looks great! What’s even better is that I have a pork loin brining in my fridge, ready to be smoked for canadian bacon on Saturday. Considering I’ll have 4 lb’s worth, I will definitely make this recipe!

  3. 3
    Donna — November 13, 2011 @ 8:43 pm

    I have some mini tart shells that are left over from making butter tarts. I think this will use them up quite nicely. Thank-you!

  4. 4
    Bemelodious — November 14, 2011 @ 12:44 am

    I made this today, using kale instead of Swiss chard. I was blown away by how fantastic this was!!! Highly recommend this recipe. Thanks Erin!

  5. 5
    Robin — September 18, 2013 @ 9:07 pm

    I’m new to Erin’s recipes but will be trying many more after this one. Bravo, Erin!
    It was wonderful! Canadian bacon imparts a nice flavor to contrast with the veggies. I’ve made this three times with little variations, using Swiss and Greyere cheese, egg substitute, adding kale, shredded broccoli and carrots (Broccoli Slaw), etc. I was cleaning out my spice box a found a creole seasonings mix I use for gumbo long ago, added a teaspoon of that for a nice little kick. It’s great crust-less as well for a fewer calories.

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