In response to the lordly call to eat more chard, I am posting this recipe, one of my favorites and always a pleaser. This isn't a crustless quiche. It's really hearty, freezes well, and makes a great "work lunch."
1 onion
1 lots of swiss chard
6 cloves of garlic, smashed and chopped
2 Eggs beaten
1 dried chipotle (reconstituted by submerging in hot water)
½ cup brown rice or barley, cooked just until firm
1/2 cup french lentils, cooked just until firm
1 lemon, juiced
6 oz of apenzeller or jarlesberg (any hard swiss-type cheese will do)
2 grated oz parmesan
Salt and pepper
*Hint: A wok is probably the best type and size pan to use for this recipe. You’ll also need about a 9 inch deep dish round pan.
Cook rice and lentils until just tender.
Preheat oven to 375 degrees
Saute onion in olive oil over medium heat until they begin to caramelize. Set aside in a large mixing bowl with lentils and rice.
Cut the stems away from chard leaves and set aside. Chop the stems into 1 inch pieces set them aside. Cut up the leaves into strips. Heat olive oil until it shimmers and add the leaves a little bit at a time until all the chard is wilted but not slimy. Add to big bowl
Blanch chard stems in boiling water for 1 minute. Remove the stems from the water, rinse briefly, and add to bowl.
Finely chop the chipotle and garlic and add to bowl. Add eggs, lemon juice and season with salt and pepper. Grate 5 oz of Jarlesberg and 1 oz parmesan into the bowl and mix well. Pour mixture into greased quiche pan. Grate remaining cheese on top.
Bake at 375 for 35 minutes. Turn pan. Bake for 15 minutes at 400, or until top of gratin is crusty and a little browned.
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