Chard Quiche
- 1 None refrigerated pie crust
- 6 slices prosciutto, coarsely chopped
- 1 lb chard, trimmed, washed and coarsely chopped
- 1 clove garlic, crushed
- 5 None eggs
- 3/4 cup heavy cream
- 1/2 cup grated Cheddar cheese
- Preheat the oven to 400u0b0F. Lightly grease a 9-inch deep dish pie plate. Line pie plate with pie crust. Flute edges. Cover pie crust with parchment paper and fill with dried beans or rice. Bake for 10 mins. Remove paper and beans. Cook for a further 5 mins.
- Meanwhile, heat a large skillet on medium heat. Spray with no stick cooking spray. Cook prosciutto for 4-5 mins, until browned and crisp. Remove from pan. Drain on paper towels. Add chard and garlic to pan. Cook, stirring, for 2-3 mins until chard has wilted.
- Whisk eggs and cream in a medium bowl. Stir in cheese and season to taste.
- Spread prosciutto and chard in pie crust. Pour egg mixture over.
- Bake for 25-30 mins until set. Cool for 5 mins before serving with salad.
crust, chard, clove garlic, eggs, heavy cream, cheddar cheese
Taken from recipes-plus.com/api/v2.0/recipes/31455 (may not work)