Crustless Swiss Chard Quiche


1 teaspoon olive oil
1-2 leeks
1 bunch swiss chard
2 1/2 cups shredded cheese (Get a flavorful cheese and you won't need as much)
4 eggs
1 cup skim milk
salt and pepper to taste


Preheat oven to 375 degrees. Wash and dry swiss chard. Cut off the very ends of the stems. Roughly chop the chard (leaving stems intact). Chop leeks into ringlets, but only use it up to the dark green part. (That part is good for soup stocks.) Add leeks and Chard to the oil and saute until stems are tender (do not overcook). Add salt & pepper to taste.

Meanwhile, grate the cups of cheese. Use whatever varieties you want/have. Be creative! I used Swiss, Cheddar, Parmesan, and Cojito. Whisk eggs. Add milk and cheese. Fold in the onion/chard mixture. Add salt & pepper to taste, if necessary. Pour into a pie dish that has been sprayed with nonstick cooking spray or rubbed down with olive oil. Bake for 35-45 minutes or until golden brown and no liquid seeps when you poke it with a knife.