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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