I love quiche! It’s often my go-to meal when I can’t think of anything else for dinner. It’s perfect for Meatless Mondays too.
Recently my husband has been spending a lot of time getting our garden ready for the summer. Lately we’ve been enjoying some swiss chard, and I found this great recipe over at Stonyfield.com. I love that it uses yogurt instead of heavy cream. Serve it with a nice salad, and voila! You’ve got a complete meal.
2/3 cup plain lowfat yogurt
1/3 cup whole milk
4 oz. swiss cheese, shredded
3/4 tsp salt
1/4 tsp pepper
1 Tbsp olive oil
1 bunch Swiss chard (stems removed and leaves chopped)
1 onion, diced
1 9-inch piecrust (see my recipe here)
Preheat oven to 375 degrees. Place pie crust into a 9-inch pie plate, crimping the edges.
Whisk together the eggs, yogurt, milk, cheese and 1/2 teaspoon salt and the pepper, and set aside.
Heat oil in a large nonstick skillet over medium-high heat. Cook onion for 8 minutes. Add chard leaves to skillet and sprinkle with remaining 1/4 teaspoon of salt. Cook until wilted, stirring often, about 3 minutes. Stir chard into egg mixture and pour into crust.
Bake at 375 degrees for 15 minutes, then reduce oven temperature to 325 and bake another 30 minutes or until browned. Let stand 5 minutes before serving.