Quinoa, Swiss Chard, and Potato Crustless Quiche

A pretty healthy and satisfying brunch recipe for my last weekend off. It's been quite a break. I think I've exhausted it well. I've been seeing a lot more quinoa recipes lately and never really thought of mixing it up in a quiche, but hey, anything goes in a quiche right? I think this recipe is a good cross between a quiche and a frittata. I made this crustless because crusts typically have way too much butter... the original recipe didn't have potatoes but I like potatoes so I shredded some and added it in. I quickly whipped up the eggs with a nice big splash of half and half.. and combined everything. Whatever you call it, it came out beautifully. Everything stuck together and the flavors and textures were just the right amount of interesting (quinoa reminds me of bird food for some weird reason...) This was simple, but the added quinoa cooking step did take awhile longer than other crustless quiches. I'd love to try new variations, but this one will do for now. I've run out of quinoa though, so maybe I'll find another substitute.....

Quinoa, Swiss Chard, Potato Crustless Quiche : 

Adapted from : http://food52.com/recipes/14244_quinoa_and_kale_crustless_quiche
(I only made half the recipe)
Serves 2

1/4 cup dry quinoa, washed and rinsed
3/4 cups water ( add more water if the pan is low while cooking)

1 tsp oil
1/4 onion thinly sliced
Salt and pepper

1/2 bunch swiss chard ( I used red) chopped into 1 inch pieces with tough stems removed
1 garlic clove minced
1/2 tsp rosemary
1/2 tsp red pepper flakes

1 very small potato, grated, washed and excess water squeezed out

2 tbsp greek yogurt
1/4 cup mozzarella cheese
2 tbsp paramsan cheese

1.5 tbsp half and half
2 eggs


1. Cook the quinoa in the water, simmer for 15 minutes or until done, if it's running low on water feel free to add more!
2. Preheat oven at 350 degrees
3. In another pan, heat oil and caramelize the onions add salt and pepper, transfer to a mixing bowl
4. In the same pan as the onions, saute the garlic, spices, and swiss chard until wilted, if there is a lot of water, dry it with a paper towel after removing it from the pan. Add to bowl with onions.
5. Add potatoes, and cooked quinoa to the bowl with onions and chard, mix until combine, add in yogurt, cheeses, and stir.
6. In another bowl, lightly whisk the eggs and half and half together until combined, pour into the chard mixture, and combine until everything is evenly distributed and moist. Place into a lightly buttered baking dish (mine was a 6 inch dish) and bake for 35 minutes or until the edges pull away, if the top isn't nicely browned, broil it for some added color and crust. Serve immediately or let cool ( cooled quiches cut/ come out of the pan a lot easier!)