Saturday, September 25, 2010

Crustless Collard, Chard, or Artichoke Quiche

What a sensational way to eat your vegetables! This quiche recipe can be made with collards, chard, or marinated artichoke hearts. I don’t recommend using all three together as it’s just too complex and packed with too many veggies. Choose one of the three. This recipe is terrific for those who can’t eat gluten. It’s satisfying and, by-the-way, goes well with roasted potatoes.


2 tbsp. olive oil
½ onion, chopped (about ¾ cup) or 2 tbsp. onion powder
1 bunch of collards or chard (approximately 2 packed cups before cooking) or 2 cups of chopped marinated artichoke hearts (1 15-oz. jar)
6-8 chopped mushrooms (optional, goes especially well with the artichoke version)
1 cup grated cheddar or mozzarella cheese
½ cup grated Parmesan cheese
6 eggs
1 cup milk (lactose-free milk works fine)
1 large crushed clove of garlic
4 tbsp. chopped basil (fresh or dry)
1 tbsp. chopped tarragon (fresh or dry)
1 tsp. thyme (fresh or dry)
1 tbsp. paprika
Sprinkling of flax seed meal for the top
salt and pepper to taste


Preheat the oven to 350°.

If you are using collards or chard (greens), fill a large pot with enough water to amply cover the greens once chopped, add a teaspoon of salt and bring the water to a boil. Remove the central stem from the greens. Place 4-6 leaves on top of each other and roll them up width-wise into a tight tube, then slice them into thin strips (1/8 inch wide). Follow this pattern with all the greens until they are all cut into thin shreds. When the water comes to a boil, simmer the greens, uncovered, for 8 minutes. Remove the greens, put them into a colander, drain them, and rinse them with cold water immediately. Set them aside.

If you are using marinated artichoke hearts, chop them up.

Heat the olive oil in a skillet until frying-hot then add the onion, garlic, and basil. (If you include mushrooms, chop them and fry them with the onions and garlic.) Reduce the heat and gently fry until the onions are soft, about 3 minutes. Add more oil if necessary to prevent sticking. Turn the heat down to medium low and add the cooked greens. Cook the vegetables together for 2 minutes.

Beat the eggs then add the milk, grated cheese, and herbs/spices except the paprika. Fold in the vegetables and blend well. Pour the quiche mixture into a well-greased quiche pan, pie pan, or other shallow baking dish (I recommend greasing the baking dish with butter). Sprinkle flax seed meal over the top of the quiche then dust the top with the paprika. Bake at 350° for 45-50 minutes or until the center is no longer loose. Allow to cool for 10 minutes before slicing and serving.

This recipe can be baked in a square or rectangular baking dish and cut into squares when cooled. The squares can then be placed on a plate.

Eat well, be well, live deliciously!

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