I was just going to double up my recipe for Spinach-Bacon Quiche (with leftover Christmas Ham instead of bacon, of course!), but I only had enough spinach for one quiche. However, I also had a beautiful bunch of red chard that I just purchased as a new member of PCC Natural Markets, so why not combine both into something even more flavorful?
Christmas Ham Quiche with Spinach and Chard
Makes 2 quiches
1 stick butter
2 cloves garlic, minced
1 bunch chard, stems removed and cut into 1/2-inch ribbons
1 bunch green onions, chopped
10-oz. package frozen spinach, thawed and squeezed dry with cheesecloth or paper towels
8 eggs
3 3/4 cups whole milk
3 cups grated Gruyere
1/2 t. nutmeg
1/2 t. cayenne
1 t. salt
1 t. freshly ground pepper
Parmesan cheese, for garnish
Paprika, for garnish
Melt butter in a large pan. Add garlic, stir around until it starts to smell, about 30 second, then add chard and saute for a couple of minutes, until it begins to wilt. Add the green onions and continue stirring until the liquid starts to evaporate, another couple of minutes. Add the spinach and stir until well combined, for a couple of minutes. Remove from heat.
Meanwhile, in a large bowl, beat the eggs. Mix in the milk, Gruyere, nutmeg, cayenne, salt and pepper.
Preheat oven to 375 degrees Fahrenheit. Prepare crusts for two quiches. Add spinach-chard mixture to the egg-milk mixture and combine well. Pour the mixture evenly into each of the crusts. Top with a sprinkling of Parmesan cheese and paprika. Bake at 375 for 40-50 minutes, until you shake it and it doesn't jiggle.
Serve with a salad if you're healthy, or potato wedges fried in bacon grease if you're not!
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