Rainbow Chard, Shiitake Mushroom, and Cheese Quiche

I’m walking around the Farmers’ Market a few weeks ago and run across this slightly intimidating, colorful bunch of leafy greens below.  I had never cooked with rainbow chard, but thought it would at least make for a pretty dish if its flavor didn’t hold up to its beauty.  Again, like kale, spinach, and other leafy greens, rainbow chard is extremely nutrient dense, carrying robust amounts of vitamins A, K, E, C, and many other vital nutrients such as maganese, magnesium, iron, and potassium (WHFoods.com, 2001-2013). So, no one can argue against its nutritional benefits.

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I get it home and am just mesmerized by its poignant colors and couldn’t wait to decide how I wanted to use it in the kitchen.  I open the fridge, tap my foot in thought, and see some shiitake mushrooms, a half block of smoked gouda, half full container of fresh mozzarella, and a carton of eggs.  I immediately thought, quiche! Thus, the creation of Rainbow Chard, Shiitake Mushroom, and Cheese Quiche shortly followed.  I love quiche and its versatility.  You can throw so many different food combinations together and still strike gold. For this quiche, the eggs, rainbow chard, scallions, and shiitake mushrooms were all locally produced thanks to our wonderful NWA farmers!

First, I made a crust with few ingredients using this recipe . It was incredibly easy, even for first-time chefs. I was extra grateful because it was a weeknight and my cook time was limited.

Then, over medium heat, heat your olive oil, sauté scallions and rainbow chard stems until soft.  Then, add shiitake mushrooms and once cooked for 1-2 minutes, add the rainbow chard leaves. Continue to sauté until wilted. Take off heat, let cool, and then place in the bottom of quiche.

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Preheat oven to 350 F. For remaining quiche, mix eggs, heavy cream, spices, and salt and pepper together in mixing bowl. Spread cheeses on top of chard mix. Then, cover cheese with egg mixture. Gently cover quiche with aluminum foil. Place in oven and cook for 30 minutes, removing foil the last 10 minutes. Check center with fork to ensure that it’s cooked through.  I served this with some quick-roasted asparagus. I couldn’t believe how delicious this turned out. Huge hit with the hubby.

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Rainbow Chard, Shiitake Mushroom, and Cheese Quiche

Pie crust – pre/homemade (see above for crust recipe)

One bunch Rainbow Chard – thinly sliced leaves and upper parts of stems

1/2 cup Shiitake mushrooms – sliced

1 bunch scallions (5-6 scallions) – sliced

1 1/2 -2 cups shredded cheese (smoked gouda, gruyere, fontina, or mozzarella)

6 eggs

1/2 cup heavy cream

1/2 tsp nutmeg

salt and pepper to taste

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