Crustless Swiss Chard Quiche
|Swiss chard||1 Pound, well-washed|
|Water||1⁄2 Cup (8 tbs)|
|Onion||1 , chopped|
|Sliced mushrooms||1 1⁄2 Cup (24 tbs) (loosely packed)|
|Olive oil||2 Tablespoon|
|Eggs/1 cup prepared egg substitute||4|
|Water||1⁄4 Cup (4 tbs)|
|Hot red pepper sauce||1⁄4 Teaspoon|
|Seasoned breadcrumbs||2 Tablespoon (store-bought)|
|Grated gruyere cheese||1⁄4 Cup (4 tbs) (coarse)|
In a large covered pot, cook the chard in water until tender, about 15 minutes.
Then saute the onion and mushrooms in oil until lightly browned.
Preheat the oven to 350° F.
Put the chard in an oiled 8-inch quiche pan.
With a knife and fork, chop the vegetable to bite-size pieces.
Top with onion and mushrooms.
Mix the eggs, water, hot red pepper sauce, and seasonings.
Beat until frothy.
Carefully pour the egg mixture over the vegetables.
Sprinkle with crumbs and cheese.
Bake for 25 minutes, or until set at the center.
Let the quiche stand for 5 minutes, then cut it into wedges to serve.
Serving size: Complete recipe
Calories 1041 Calories from Fat 645
% Daily Value*
Total Fat 72 g111.3%
Saturated Fat 23 g114.8%
Trans Fat 0 g
Cholesterol 846.2 mg282.1%
Sodium 1780.8 mg74.2%
Total Carbohydrates 52 g17.3%
Dietary Fiber 11.1 g44.3%
Sugars 14.1 g
Protein 54 g108.2%
Vitamin A 575.6% Vitamin C 245.7%
Calcium 42.4% Iron 76.5%
*Based on a 2000 Calorie diet