Gluten-Free Swiss Chard and Gruyere Quiche

Ingredients

• 1 9-inch Gluten-Free Pie Crust
• 1 bunch Swiss Chard
• 1 tablespoon Olive Oil
• 0.5 medium Onion
• 2 cloves Garlic
• 6 large Eggs
• 1 cup Heavy Cream
• 1 cup Gruyere Cheese
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper
• 0.125 teaspoon Nutmeg

Instructions

1. 1Preheat your oven to 375°F (190°C). Place the 9-inch Gluten-Free Pie Crust on a baking sheet and bake it for 15 minutes until lightly golden. Remove the crust from the oven and set it aside to cool slightly.
2. 2While the crust is baking, prepare the Swiss chard. Wash the bunch of Swiss chard, then carefully chop it into bite-sized pieces, discarding the tough stems. Finely chop the 0.5 medium onion and mince the 2 cloves garlic.
3. 3Heat the 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic and cook, stirring occasionally, until they are softened and translucent, about 5 minutes. Do not let them brown.
4. 4Add the chopped Swiss chard to the skillet. Cook, stirring frequently, until the Swiss chard has wilted down, which should take about 5 minutes. Remove the skillet from the heat.
5. 5In a large bowl, whisk together the 6 large eggs, 1 cup of heavy cream, 1 cup of Gruyere cheese, 0.5 teaspoon of salt, 0.25 teaspoon of black pepper, and 0.125 teaspoon of nutmeg until well combined.
6. 6Spread the cooked Swiss chard and onion mixture evenly over the bottom of the pre-baked 9-inch Gluten-Free Pie Crust. Then, carefully pour the egg and cheese mixture over the Swiss chard filling.
7. 7Place the quiche on a baking sheet and bake in the preheated oven at 375°F (190°C) for 30-35 minutes. The quiche is ready when the center is set and no longer liquid, and the top is lightly golden brown.
8. 8Allow the quiche to cool on a wire rack for at least 10 minutes before slicing and serving. This resting time helps the filling fully set, making it easier to cut.

Substitutions

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