Quiche is just one of my all time favorite breakfast/ brunch dishes. Plainly know as a savory egg pie, quiche is an excellent way to use up whatever is fresh and seasonal in your vegetable drawer. Traditionally quiche is served in a open pie shell that has been blind baked - meaning the crust is baked before adding the filling. To eliminate a couple hundred calories I've decided to make my quiche crustless in a glass vintage pyrex square dish. I just love these baking trays they are so retro - mine is a hand me down from my grandmother. This quiche uses left over red swiss chard and broccoli and is served with the most delicious lemony potatoes. INGREDIENTS: 6 eggs
1 cup sour cream
1/2 cup parmesan - finely grated
1 cup suateed swiss chard
1 cup broccoli - blanched and chopped
1-2 pounds of red potatoes or fingerlings
1 lemon - zested and juiced
2 cloves of garlic - finely chopped
bunch parsley - finely chopped
Quiche PREP: Sautee the chopped chard in butter of olive oil... add a splash of white wine if you really want to impress. Beat eggs with milk, sour cream and 1/2 parmesan s&p to taste - add veggies at room temp - or they will cause the egg to start cooking prematurely. You can butter the baking tray before adding egg mixture, but it isn't a must. Use the rest of the parmesan on the top of the quiche for dusting.
BAKE: for 35 - 1 hour at 350 - when quiche puffs up and turns golden it's ready to devour.
Lemony potatoes: DRESSING: add finely choped garlic and parsley with lemon juice and zest drizzle olive oil into mixture with s&p. Leave off to side.
PREP: Chop potatoes into bite sized pieces - if using fingerlings cut in half legnth wise. Coat them in olive oil s&p and some paprika.
BAKE: 30 minutes at 300 then remove from oven add 1/2 of the dressing making sure all potatoes are covered. Bake for another 15 - 20 minutes on 400 until potatoes are crisp on the outside and creamy inside - golden colour.