My co-op has been saving my life over the last few weeks. I have always enjoyed getting a weekly delivery of fresh vegetables and a dozen eggs, but it has been an absolute life saver the last couple of weeks. The swiss chard that they have been sending has been incredible and it’s so beautiful. The yellows, pinks, and the deep green of Spring are reminding me that Easter is right around the corner. I decided to use it in a quiche this week with the green onions that have also been showing up in my weekly delivery. Quiche, while not vegetarian, has been an easy way for me to get more vegetables into my diet. The eggs make it feel hearty, and for this fledgeling flexitarian every baby step is a win. I have also been searching for the perfect pie crust and this gives me an opportunity to try out a new recipe. This week I am trying a recipe from the “Six Seasons” cookbook by Joshua McFadden. I highly recommend this book if you are trying to incorporate more vegetables in your life. I have cooked some great things out of this book and the  “Very Flaky Pastry Dough” was no exception. It was buttery, flakey, and easy to make. I will use the other half of the recipe in a recipe that I will share with you later this week.I pre baked the pie shell and then it was ready to go for my Sunday morning feast. I woke up and added the egg mixture, cheese, and veggies and into the oven it went. About 45 minutes later I had a delicate and delicious breakfast that will last this guy, who is now working from home, the rest of the week. I hope you enjoy this recipe. I have made this many times and I sometimes use leeks instead of green onions depending on what I have on hand and what is in season. Be excellent and eat your veggies!

Swiss Chard Quiche

• 1 pie crust (homemade or store bought)
• Olive oil
• 2 cloves of garlic, minced
• 1 or 2 bunches of Swiss Chard, rinsed and chopped
• 1 leek (sometimes I use 2 or 3 green onions), rinsed and chopped
• 4 oz of cheese (goat, cheddar, gouda…whatever you like)
• 4 eggs
• 1 cup of whole milk (sometimes I use half and half)
• Salt and pepper

Preheat oven to 375. Heat olive oil in large pan over medium heat. Add garlic (sometimes I also add a pinch of red pepper flakes) and let it cook until just fragrant. Add the leek and let it cook gently for about two minutes until soft but not brown. Then add the swiss chard and let it cook for about 5-7 minutes until it has wilted. Add the vegetable mixture to the pie crust and sprinkle the cheese evenly over the top. 

In a separate bowl add the eggs, milk, salt and pepper. MIx with a whisk until well combined and then pour over the vegetable mixture in the pie crust. Place the quiche in the oven and cook for 40-45 minutes or until the center has just set. Enjoy!