Tuesday, July 19

Swiss Chard and Salmon Quiche

Copyright Tina Koral.

Swiss Chard and Salmon Quiche
serves 4

2 salmon fillets, cooked and flaked
4 eggs
2/3 c milk
1 T olive oil
1 onion, chopped
3 cups Swiss chard, chopped
1/2 t salt
1/2 t pepper
1/4 t ground nutmeg
1 pre-made frozen deep dish pie shell

Preheat oven to 350 degrees F. Cook salmon in your preferred way - oven bake, pan fry, poach, etc. Use a fork to flake the salmon into bite sized pieces. Beat eggs with milk in mixing bowl. Mix in salmon.

Sautee onions and chard in olive oil until onion is translucent. Season with salt, pepper, and nutmeg. Stir into mixing bowl with the egg and salmon mixture. Pour into pie shell. Place quiche on a cookie sheet and bake for 45 minutes or until eggs are cooked in center. Enjoy!

Continuing the One Seed Chicago recipe exchange; today's recipe comes from Tina Koral who blogs at Suddenly I Seed. Tina is a landscape designer who is eating Swiss Chard for the first time this year. If you'd like to help celebrate Swiss Chard's victory as the One Seed Chicago of 2011 by sharing a recipe please email us your recipe and picture of your dish. We'll be accepting and posting recipes for Swiss Chard until first frost.

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