Swiss chard is popping up in backyard gardens and farmers’ markets, so we took our favorite summer green (kale is our second favorite!) and added it to this family-friendly recipe for Veggie Quiche Patties. We love the simplicity of this vegetarian dish as well as the nutrient profile: One serving has well over a day’s worth of immune-boosting vitamin A!
Besides Swiss chard’s stellar nutrient profile—did we mention that it’s rich in bone-building vitamin K?—the great thing about tender leafy greens is their versatility and flexibility. Don’t have Swiss chard on hand for this recipe? No problem. Use spinach or baby kale instead.
Veggie Quiche Patties
- ½ small onion, cut into ¼-inch dice (about cup)
- 1 Tbsp extra virgin olive oil, divided
- 1 clove garlic, minced
- 1 bunch Swiss chard, stems and center ribs removed, leaves cut into thin strips, washed and dried in a salad spinner
- Kosher salt and black pepper
- 5 large eggs, beaten
- ¾ cup reduced-fat shredded Cheddar cheese
- 1 Tbsp chopped fresh herbs (we used parsley and tarragon)
Preheat the oven to 375°F. Lightly oil or coat 12 muffin cups with nonstick cooking spray and set aside.
Heat ½ tablespoon of the oil in a large nonstick skillet or Dutch oven over medium heat. Add the onion and cook, stirring frequently, until softened, about 5 minutes. Stir in the garlic and cook 30 seconds to 1 minute, until golden and fragrant. Add the remaining ½ tablespoon oil and the Swiss chard and cook, stirring often, until wilted, about 7 minutes. Keep a watchful eye and adjust heat accordingly. Season with kosher salt and black pepper to taste. Remove to a cutting board, cool slightly, and coarsely chop.
Place the eggs, cheese, and herbs in a large bowl and whisk together until well combined. Stir in the chopped vegetables. Using a tablespoon measure, pour the egg mixture evenly into each of the muffin cups. (You’ll end up with about 2 tablespoons per muffin cup.) Smooth the tops.
Bake until golden brown and the eggs are set, about 15 minutes. Cool slightly, remove from muffin cups, and serve at breakfast, lunch, dinner, or for a snack
Serves 4. 200 calories, 8g carbs, 16g protein, 13g fat, 460mg sodium, 2g fiber
About the Author
Liz Weiss, MS, RD and Janice Newell Bissex, MS, RD are The Meal Makeover Moms, and together, the dietitian duo is on a mission to help busy families eat better. For more recipes, check out their new app, Meal Makeovers, their cookbook, No Whine with Dinner, read their blog, Meal Makeover Moms’ Kitchen, or listen to their free radio podcast, Cooking with the Moms.