Red Chard Quiche

My produce items: Red Chard, Onion

4 pieces of red chard

1 tomato

1 onion

4 strips of bacon

4 slices of swiss cheese cut into shreds

4 slices of cheddar cheese cut into shreds

3 eggs

1 cup of milk

2 tablespoons of butter

1 deep dish pie crust

Chop up the chard (stems and leaves) and boil in water on the stove for about 10 minutes and drain. Chop up 1 tomato and onion so that both portions are equal (onions tend to be very large so 1/2 of one onion or less may be enough, you'll have roughly 1/2 a cup of chopped tomato and 1/2 of chopped onion).

Fry bacon on the stove. You can cook bacon to be as crispy or soft as you like. Pat dry with paper towels to soak up excessive oil. Cut the bacon up into small pieces.

In the deep dish pie crust combine, chard, tomato, onion, bacon, swiss and cheddar cheese.

Melt butter in a mixing bowl or large measuring cup. Add eggs and milk and mix well. Pour evenly into pie covering all ingredients.

Bake at 350 degrees for 40 minutes.

Serves 5-6

Final Verdict: A Tasty Balanced Meal

I'm not a huge fan of quiches because I don't like egg heavy food. However, this quiche had the perfect balance of everything and was yummy to boot. The milk and veggies made it not too eggy or heavy. The bacon added some saltiness, the tomato and pie crust a sweentess. The chard was a pretty neutral flavor. I'm not sure if the stem parts added much to the dish but the leafy greens were not overpowering. The cheesy flavor of combined cheddar and swiss was delicious. And it was a balanced meal made fresh, vegetables, fruit (yes tomato is a fruit), dairy, meat and grain (pie crust can be considered a grain, right?) I was actually surprised that all the ingredients fit into one deep dish pie because it did seem like a lot but it packs flavor into every bite. Again, I don't like too much egg so this recipe works for me.