Chard and Apple Quiche

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Chard and Apple Quiche

 

1 tablespoon vegetable oil

1 tablespoon unsalted butter

1 large sweet onion, thinly sliced

1 cup shredded Swiss chard

1 cup thinly sliced mushrooms

salt and pepper to taste

1/2 cup chopped apple

2 tablespoons all-purpose flour

1/2 teaspoon ground nutmeg

2 large eggs or substitute

1 cup shredded Jarlsberg cheese

1/2 cup skim milk

1 9-inch deep-dish pie crust, unbaked

 

Preheat oven to 375 degrees. Heat oil and butter in skillet over medium heat.

Reduce heat to medium-low and sauté onion until caramelized, about 15 minutes.

Add chard, mushrooms, salt and pepper. Increase heat to medium and cook,

stirring often, for 7 minutes or until mushrooms and chard are soft. Combine

apple, flour and nutmeg and toss to coat. Combine eggs, cheese and milk and beat

until well blended. Fold in the apple mixture. Spoon chard mixture into pie

crust. Pour egg mixture over the top. Bake for 35 to 45 minutes, or until eggs

are set and top is browned. Cool slightly before slicing into wedges, and serve.

Makes 6 servings.

 

 

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