This low-carb alternative to quiche is best served fresh from the oven, though you can refrigerate and microwave it for later. From Susan Clotfelter, serves 4.
Ingredients
2 tablespoons olive oil
1 bunch red Swiss chard, leaves stripped from stems and chopped, then stems cleaned and coarsely chopped
1 tablespoon coarsely chopped onion
1 tablespoon balsamic or sherry
vinegar
Dash of salt and pepper
1/2 teaspoon thyme
6 eggs
Directions
Preheat oven to 350 degrees.
Heat an 8-inch, extra-smooth cast iron skillet (one for which you have a lid to fit) on low. Add 1 tablespoon olive oil, the chopped chard stems and onions. Cook over low heat until onions become translucent and chard stems soften, 15 minutes. Adjust the heat to make sure the onions do not crisp. Remove from pan and set aside.
Add remaining olive oil and chopped chard leaves and stir to coat them all with oil; raise the heat to medium-low. Add the balsamic vinegar and cover; cook until well wilted, about 15 minutes. Remove from heat.
In a bowl, whisk eggs until well blended and foamy. Add salt, pepper and thyme; set aside. Return chard stems to the skillet and stir; return to medium heat and heat through; evenly distribute the contents in pan, making sure none are sticking and adding extra oil if necessary. Add egg mixture into warmed pan; bake 20 minutes in oven or until puffed and crispy on top. Cut into wedges and remove from pan while still warm; serve with skillet-fried tomatoes.
Wine ideas: The primary flavor here is the pleasantly bitter chard, so think of that bitterness when looking for a wine match. Austria’s grüner veltliner is a no-brainer – Hirsch, Högl and Berger all make bargain-priced options.
Tara Q. Thomas
