Tuesday, May 24, 2011

Rainbow Chard and Leek Mini Quiches


Today, at work, I witnessed perhaps the most egregious use of a kitchen appliance that I have ever seen.

While tossing my trash in the lunch room, I noticed that someone had placed paper plates in the toaster oven. Yes, paper.

A woman, who is most likely an attorney or an engineer of some sort, had put food on two small paper plates only to stick them in the toaster oven--which she had set on high. Even my brother knows better than this--and that's saying a lot.

In happier news, work is now plying me with Diet Coke--not the lemon Splenda stuff, nor the caffeine-free atrocity, but real Diet Coke.

You have no idea how elated I am.

You should be elated too, as it eases the grump and allows me to dream up interesting ways to use my farmers' market purchases, like the rainbow chard and leeks that are featured in these crustless mini quiches.

Because my recipe made 16 quiches, I've been eating them for the last few days, and I must say that they just keep getting better and better. The bottoms crisp up when reheated in the toaster oven (on tinfoil, not paper plates) and the flavors meld together.

I must warn you, though: if you want to serve these, or any sort of quiche with rainbow chard, you must serve them that same day. The pink/red bleed into the custard, ruining their visual appeal.

Luckily, nothing can ruin their flavor.





Rainbow Chard and Leek Mini Quiches
Makes 16 Mini Quiches

2.5 cups chopped leek (2 medium leeks)
1 bunch chard
3 oz. gruyere, shredded
5 eggs
1 2/3 cups milk
1/2 tsp. salt
1/8 tsp. nutmeg
fresh pepper

butter or oil







Preheat oven to 375F

1. Melt butter or heat oil in a large saute pan and cook leeks until tender and slightly browned. Set aside.

2. Remove stems from chard and coarsely chop; rip leaves and set aside.

3. In the same pan, cook chard stems until slightly tender, about 5 minutes. Add in leaves and cook down until fully wilted.

4. Using a fine strainer or a paper towel, squeeze chard, trying to remove as much liquid as possible. Set aside.

5. In a large bowl, whisk together eggs, milk, salt, nutmeg and a few turns of the pepper mill.

6. Grease 2 standard muffin tins (16 cups), and then evenly distribute leeks, chard and cheese into 16 cups. Then pour in egg mixture, taking care not to overfill the cups.

7. Bake 18-22 minutes until firm in the center. Let rest for 10 minutes before using a butter knife to gently remove from pan. 

13 comments:

Rochelle said...

Gorgeous chard! I keep seeing some in our market but haven't grabbed any because I had no idea what to try to make with it. Now I know I HAVE to make some of these mini quiches, they look so good!

Lizzy said...

Oh, I adore mini-quiches! And this would be a fabulous way for me to taste test new greens like Swiss chard. Thanks for the inspiration :)

RavieNomNoms said...

Haha what an idiot! I love these little mini quiches! Such a pretty and satisfying snack!

Wilde in the Kitchen said...

I love that these are individually portioned, its like breakfast is all ready to go. Perfect! And seriously, who puts paper plates in the oven?

sara @ CaffeIna said...

Those chards look so so happy! And they make me happy. Having another quiche recipe make me even happier 'cause I love quiches! And knowing that they are good reheated make me super duper happy because I often need to cook ahead for those nights when I have night classes and don't want to make dinner at 930pm. So there you go. This recipe is just a winner!

Tiffany said...

I absolutely love these quiches, great images! I already added to the list to try, thanks!

Monet said...

These look GORGEOUS. I've been needing a new mini quiche recipe...I want to eat one of these right now :-) Thank you for sharing with me tonight. You injected my day with creativity and beauty. I hope you have a wonderful day tomorrow, my dear friend! Hugs and love from Austin.

All That's Left Are The Crumbs said...

The color in that chard is just beautiful and has made the quiches into little rainbows of goodness. I doubt I would have any leftover but I imagine that a little time in the toaster oven would produce a nice little crispness to them on the next day. And seriously, paper in a toaster oven? This is probably the person who puts foil in the microwave too.

Chef Dennis said...

those quiche look so very very good! I have never seen rainbow chard before what a wonderful idea!
I could tell you stories of what I have seen people do with toasters and microwaves, it makes you wonder how they're still alive!

The Duo Dishes said...

Hmmm, paper plates in a toaster oven. Sometimes even the smart ones are just not smart. Good use of chard here though! It's really pretty.

Lisa said...

Yer, whilst still at school, my latin/maths/physics-brainy friend rang me to ask if, when broiling lamb chops, do you turn them over? For once I was able to tell her something she didn't know.

John Valenty said...

Oh my gosh these look amazing. I don't know how you didn't eat the entire batch as soon as you made them. I might add some bacon to them as well. Can't wait to try them.

spcookiequeen said...

Dang, i had some rainbow chard in my hands today, but put it back because I thought I had more than I could cook at one time. I love little quiches like these. So I'm hoping you are going to turn my dessert into a pudding creation, that does sound good.
-Gina-

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