from The Angel Valley Organic Farm website


  • 1 bunch chard or beet greens
  • 1 bunch scallions or one or two of the sweet onions (use the “greens” and all!)
  • garlic (however much suits your fancy)
  • 1-1/2 cups milk or half & half
  • 3 eggs
  • 1/4 cup Parmesan cheese
  • salt & pepper, to taste
  • 9-inch pie crust


1. Preheat the oven to 375.

2. Chop the chard and sauté in olive oil along with the chopped onions and garlic until the stems begin to soften. Add the roughly torn chard leaves to the pan, a handful at a time, and wilt them down. Splash on a little lemon juice, if you want, at this point (a dash of citrus helps make the calcium in the chard more “available” to your body!).

3. In a large bowl, beat the eggs with the milk, add the parmesan cheese and salt & pepper. Stir in the chard mixture, and pour into an unbaked 9-inch pie crust

4. Bake for a half-hour or so — the quiche is done when it’s nicely browned on top. Take the quiche out of the oven and let it sit for a few minutes before slicing into serving pieces.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s