Rainbow Chard and Mushrooms baked into a perfect Rainbow Chard and Mushroom Quiche for breakfast!
Last weekend I spent the majority of my time in the kitchen working on meal prep for the week and trying to come up with some new ideas for low carb meals. I am pretty much loving these low carb meals but I don’t have to be eating the same thing over and over.
I also needed something simple to have in the mornings. You all know that I’m totally not a morning person, right?
I was eating oatmeal almost every morning, while I love that, I just needed something different.
However, getting up early and cooking in the mornings before work just isn’t in the cards for me. I’m normally asleep and I don’t want to risk setting myself on fire or burning the apartment down.
Therefore I’m pretty much interested in oatmeal, cereal or meals that I can heat up in the morning.
This Rainbow Chard and Mushroom Quiche, while it may not looks picture perfect, meets my needs and I wanted to share it with you. It’s pretty low carb and it’s made with real food, as in food I can grab from my local farmer’s market haha!
There are two options here”
- Make one on the weekend for a group of people if you’re into sharing.
OR
- make one for yourself on Sunday, cut it into wedges and munch on it for breakfast all week.
Also, since I’m doing low carb, I didn’t make a crust for this Rainbow Chard and Mushroom Quiche but if you need a crust for your quiche you can make one, of course.
I found this recipe online but I’m sure there are tons of quiche crust recipes out there.
Rainbow Chard and Mushroom Quiche
Rainbow Chard and Mushroom Quiche
Rainbow Chard and Mushrooms baked into a perfect Rainbow Chard and Mushroom Quiche for breakfast!
- Prep Time: 15m
- Cook Time: 1h 15m
- Total Time: 1h 30m
- Yield: 6 wedge servings
Ingredients
- 2 tablespoons Extra virgin olive oil
- Rainbow Chard – 1 bushel – about 14 large leaves
- 1/8 teaspoon salt + more for salted water
- 8 ounces sliced mushroom
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 8 eggs
- ¼ teaspoon pepper
- ½ cup shredded Parmesan cheese
Instructions
- Preheat oven to 375F.
- Rinse Rainbow chard well and cut off stems (but don’t throw them away!)
- Cut leaves in half.
- Bring small pan of salted water to a boil.
- Add the stems of the rainbow chard to the boiling water. Cook for two minutes. After two minutes, remove from water and let cool.
- Heat olive oil in a medium size skillet.
- Add rainbow chard leaves to the skillet and sprinkle with 1/8 teaspoon salt. Cook 7-8 minutes or until wilted. Stirring Occasionally.
- Add mushroom, garlic powder and onion powder. Stir. Cook for 8-10 minutes or until mushrooms are soft.
- Break eggs into a bowl. Whisk Eggs with pepper and Parmesan cheese.
- Add rainbow chard leaves and mushrooms to eggs. Mix well.
- Pour into a 9-inch pie dish.
- Top egg mixture with rainbow chard stems.
- Bake 45 minutes or until eggs are completely cooked.
This is MY kind of breakfast!! I have some chard growing in my garden so I am so excited to make this with my own veggies this year 🙂
You said something about this not looking picture perfect…I think it looks FANTASTIC! It’s rustic and very inviting and I want it for breakfast right now. As in…RIGHT NOW!
I don’t make quiche nearly enough, this one looks wonderful!
I am seriously in love with this quiche…it has all the things I love and looks amazing.
What a fabulous way to do low carb breakfast! Sound so good!
This looks so good! And I’m totally for the no-share plan… lol!
This looks just delicious. I know it’s a breakfast deal but I’m thinking this would be a perfect light summer dinner, say this week after I hit the Farmer’s Market!
I love everything about this! YUM!
I’m always looking to new ways to use rainbow chard, thanks Angie!
I think quiche is a great way to start any morning!
Oh, man! I’m in the camp of “granola for breakfast…again.” This would be a welcome change of pace. Love chard, and what a great addition to this quiche!
That sounds wonderful! We have a ton of Swiss chard growing in our garden right now, this looks like a perfect way to put it to use!
Every once in a while I get major cravings…like I’m “missing” something…and 99% of the time, greens quench that. This looks like the perfect way to start the day!
I love love rainbow chard and always looking for ideas to incorporate into our meals.
This is perfect for Sunday brunch!
This does look really healthy. I love that you suggest making it on Sunday and then cutting it into wedges to eat all week. What a delicious time saver!
It’s so pretty! And I’m not getting up early to make breakfast, either. It blows my mind that people get up and make stuff like cinnamon buns. Lol. No. 😀
I don’t cook in the morning either BUT I’m all about this quiche. Such an easy thing to slice and heat right before you run out the door. Love the addition of chard – it’s so underrated!
This looked so awesome I offered to make it for my sister’s backyard party. (I can’t attend.)
She lives in a chic-rustic neighborhood with a lot of vegetarians. I thought this would appeal.
I made it today for her event……I should have made the spinach quiche I always make, but
this was, is, so pretty.looks amazing. I worry that there is no cream…….I also wasn’t sure what to do with the water from cooking the chard and mushrooms. I drained it off. Uh oh…….
She will tell me how it turned out. I’ll report back.
I hope that your sister and her friends liked it! I don’t normally have a lot of water leftover when I cook the mushrooms and chard, but I would drain it if I did. I also am not sure that I’ve ever used cream when I’ve made quiche but that’s a good idea. I’d love to try your recipe for the spinach quiche!