Swiss Chard, Bacon & Cheddar Crustless Quiche

from Eggs on Sunday

Adapted from Mark Bittman’s recipe

2 cups cream, half and half, milk, or a combination of those — gently warmed
6 large eggs, beaten
1 1/2 cups grated cheddar cheese
1/2 cup grated parmesan cheese
1/2 teaspoon kosher salt
small pinch grated nutmeg or cayenne
1 small bunch (about 1/4 pound) swiss chard, leaves removed from ribs, torn into pieces
1 shallot, minced
4 strips good-quality bacon, cut into 1-inch pieces



Preheat the oven to 325 degrees F. Butter a pie dish.

Cook the bacon pieces in a large pot over medium heat until they’re browned and crispy. Remove from the pot and set aside (leave the bacon fat in the pot.) Saute the minced shallot in the bacon fat until softened, then add the torn pieces of swiss chard and continue cooking until the chard has wilted down. Remove from the pot and let cool slightly, then chop the chard into small pieces.

Combine the eggs, cream (or milk or half and half), cheeses and salt and whisk until well blended. Stir in the chopped chard/shallot mixture, and the cooked bacon. Pour into the buttered pie dish (you can cover the dish and refrigerate it overnight at this point.)

Bake for about 30-40 minutes, until puffed and still ever so slightly jiggly in the center. Cool on a rack briefly, then serve wedges of the quiche warm or at room temperature.