Ingredients
- 1 bunch Swiss chard, chopped
- 1 onion, chopped
- 3 tablespoons olive oil
- 3 large eggs
- ¾ cup half-and-half
- Kosher salt and black pepper
- 2 ounces Cheddar, grated (½ cup)
- 1 prebaked 9-inch piecrust
- 4 cups baby lettuce
- 1 tablespoon red wine vinegar
How to Make It
- Cook the chard and onion in 1 tablespoon of the oil in a large skillet over medium-high heat until tender, 3 to 4 minutes. Beat the eggs with the half-and-half; season with 1 teaspoon salt and ¼ teaspoon pepper. Mix in the chard mixture and Cheddar. Pour into the piecrust and bake at 350°F until set, 40 to 45 minutes.
- Toss the lettuce with the vinegar, remaining oil, ½ teaspoon salt, and ¼ teaspoon pepper. Serve with the quiche.
