Leek and Chard Quiche

Quiche. It’s what’s for dinner…and lunch…and breakfast. My kids loves it and has simple ingredients. Plus, it’s great to take to work. Very little mess!
I found a way to sneak in a little leftover white wine in to the quiche too!

Basically you sauté veggies in 2 tbsp butter. Today I washed and chopped 3 leeks and one bunch of red chard, stems removed. Sauté leeks for 5-10 minutes with lid on until soft. Stir every few minutes. I added a generous splash of Pinot Gris about 3 minutes in. Add chard last 2 minutes of leeks cooking. Let cool. I’ve also done onions, spinach, asparagus, tomatoes and even diced ham in this recipe. Just make sure you’ve got about 1-1.5 cups (pre-cooked) of whatever veggies/meat to go in egg mixture.

In another bowl, add 2 egg yolks plus 3 whole eggs. Add 1.5 cup whole milk. 1 tsp salt, 1/2 tsp pepper plus pinch of nutmeg. Whisk.

In pie shell spread veggie mixture then pour egg mixture over that. You can also make this crustless. Just spray pie pan with avocado oil. Bake 425 for 15 minutes then reduce to 350 for another 30-40 minutes til firm in center.
Enjoy!

This recipe was adapted from www.letseathealthier.com