Crustless Chard and Cheese Quiche
Sliced potatoes form the “crust” for this layered main dish. If you’re already a big fan of goat cheese, try this recipe with a strong-flavored, aged variety. Otherwise, stick with a milder fresh cheese log.
5 small red-skinned or Yukon gold potatoes (about ¾ lb.), cut into ½-inch-thick slices
1 Tbs. olive oil
1 10-oz. bunch Swiss chard, leaves torn, stems cut into ½-inch pieces (about 11 cups)
3 cloves garlic, minced (about 1 Tbs.)
1 4-oz. log herbed goat cheese or 4 oz. aged goat cheese, crumbled or cut into small pieces
1 cup low-fat milk
3 large eggs
½ tsp. salt
- Preheat oven to 350F. Bring medium pot of water to a boil, and cook potato slices 5 to 10 minutes, or until just tender when pierced with a fork.
- Meanwhile, heat oil in large pot over medium heat. Add chard and cook 4 minutes, or until wilted, stirring often. Add garlic and cook 1 minute more, or until fragrant. Remove from heat, and season to taste with salt and pepper.
- Coat 9x9-inch pan with cooking spray. Fill pan with layer of potatoes. Top with chard. Sprinkle with cheese.
- Whisk together milk, eggs and salt in medium bowl. Pour over quiche. Cover with foil. Bake 45 to 50 minutes, or until tip of knife inserted in center comes out clean. Cool 5 minutes, then slice into squares, and serve.