This healthy green monster swiss chard quiche is packed with green summer vegetables, like chard, zucchini, and basil. The base is made from whole spelt flour and walnut meal for a bit of sweetness.
Course Main Course
Cuisine Vegetarian
Prep Time 10 minutesminutes
Cook Time 40 minutesminutes
Total Time 50 minutesminutes
Servings 4people
Ingredients
Tart
1 ¼cupswhole spelt flour*
¼cupwalnut meal*
¼cupground flax
½teaspoonsalt
¼cupcoconut oilmelted
⅓cupcold water
Filling
1small zucchini/courgettefinely sliced or ribboned with a vegetable peeler
Grease a tart tin and set aside. Preheat the oven to 350F/180C now if pressed for time.
In a large bowl, mix the flour, walnuts, flax, and salt until fully combined. Add the coconut oil and water. Incorporate with a wooden spoon or your hands. Knead a couple times, just in the bowl, so it feels good and stretchy.
Press into the prepared tin, trying to make it about even, and refrigerate for 10-30 minutes if you have time. Poke several times with a fork and bake at 350F/180C for 10 minutes.
Filling
Preheat the oven to 375F/190C.
Line the base of the tart with the ribboned zucchini. It'll overlap, that's fine. If using, crumble the feta over this.
Mix the eggs, milk, and spices in a medium dish with a fork. Go very easy on salt if you're using feta. Add the chard and basil (this will seem weird, but trust me) and stir until the greens are coated in egg. Pour on top of the zucchini or cheese, and spread the chard out so that it's not all piled in the centre.
Bake for 30-40 minutes or until the middle is no longer liquid. If you're using ramekins, bake for 15-20 minutes instead. Serve hot or cold, with a green salad for a full meal.
Notes
1. You can substitute whole wheat pastry flour or kamut. 2. If not using the walnut meal, replace it with an additional 1/4 cup flour. 3. Or use dairy milk if you'd like. 4. Switch out chard for kale or spinach, they're both great in this recipe. I've just been using a lot of chard because we have so much of it right now.