Weekly Basket #6

The Harvest

  1. Chioggia Beets

  2. Rainbow Chard

  3. Japanese Turnip

  4. Cucumber

  5. Oregano

  6. Radish

  7. Romaine

  8. Fresh Onions

  9. Red and Yellow Potatoes

  10. Patty Pan Squash

  11. Sage

  12. Chives

Featured Item: Chard!

Belonging to the same family as beets, chard is high in phytonutrients called betalains. Among being a high source of several other antioxidants, it contains a flavonoid called syringic acid that has been shown to have special blood-sugar regulating qualities. 

It is very popular in Mediterranean dishes and can be used both raw and cooked. Often times people cook the stems and leaves separately but I prefer just cooking them all together. My favourite way to have it is sautéed in butter with salt and pepper. It also makes an excellent substitute for spinach and is equally nutritious.

This week I used it in a quiche. Because I hate making pastry, I went with a crustless version.

July 27, 2017

Crustless Quiche with Chard and Patty Pan Squash

 

1 Tbsp butter

1 medium onion, chopped

3 packed cups of Swiss Chard, chopped into thin strips

1 medium onion, chopped

2 cloves of garlic, minced

2 small patty pan squash, sliced thinly

6 eggs

2 cups of whole milk

2 Tbsps of flour

1/2 cup of crumbled feta

1 tsp of fresh oregano, chopped finely

Pinch of nutmeg

Pinch of salt

Fresh ground pepper

Chives for garnish

Preheat the oven to 350 F. Grease a 2" deep pie pan. 

Sauté onions in butter over medium heat until slightly translucent. Add garlic and cook 1 more minute until fragrant. Stir in chard and cook until wilted, about 4 min. Remove from heat and drain off excess liquid. I do this by tilting the pan, scrapping and gently squeezing the chard mixture with a spatula to the upper side and then soaking up the excess liquid on the lower side with a paper towel. 

In a bowl, whisk together eggs, milk, flour, feta, nutmeg, oregano, salt and pepper. Add chard mixture and then pour into prepared pie pan. Cover with foil and cook for 25 minutes.

Remove foil (some egg might stick to it, that's fine). Add the thin slices of squash to the top, avoiding dropping them into the liquid (because it looks prettier). Cook for another 30 - 35 minutes or until the centre isn't jiggly.

Remove from oven and let sit for an hour to allow flavours to mingle. Reheat to serve and garnish with chives.

This recipe goes well with some pan-fried potatoes with sage butter.

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