Friday, March 29, 2013

Rainbow Chard and Sausage Jack Quiche

I'm making this one tonight:

Start to finish: 40 minutes (20 minutes active)
Servings: 6

1 prepared uncooked pie crust
8 ounces sausage,cooked until crumbly
1 small yellow onion, diced
6 cups chopped rainbow chard (about ½ bunch)
5 ounces monterey jack cheese, shredded
8 eggs
⅓ cup milk or fat-free half-and-half
2 teaspoon chopped fresh sage
½ teaspoon salt
¼ teaspoon ground black pepper

Heat the oven to 450 degrees F.

Unroll the pie crust and set into a pie pan, crimping and trimming as needed to form an even edge. Set aside.

In a large skillet over medium-high heat, combine the sausage, onion and chard. Cook until the chard has wilted and released water, about 6 minutes.

Let the sausage mixture cool slightly, then use a slotted spoon to transfer it to the crust, arranging it in an even layer. Scatter the cheese evenly over it.

In a large bowl, whisk together the eggs, milk, sage, salt and pepper.

Pour the egg mixture into the tart shell, then bake for 25 minutes or until puffed and set at the center and lightly browned at the edges.

If the crust browns too quickly, use strips of foil to cover the edges.

Posted by Debi 

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