Swiss Chard Tart - Part 2

By Alissa -
I just wanted to post again, now that I actually made this recipe. I don't usually post recipes before I try them, but I did with this recipe. Anyway, I made it tonight.

YUM!!!!

I can't quite figure out why this is so good.... it doesn't have a lot of the usual deliciousness-inducing ingredients, like butter, cream or bacon. :) It's sort of like a quiche, but with more filling and less eggs. The eggs really just work to hold the other ingredients together. It's definitely different from a quiche.

At any rate, delish. I would totally make this if I had vegetarian guests over. It's filling and delicious and you could alter to suite what you had on hand. I will admit that I added a bit of leftover spiral ham that I had in the freezer.... it was not enough for a meal, so I've been waiting to use it as a filling addition for something. But I don't think the ham is what made this recipe delicious. Just saying.

Comments

gwen said…
OK... WHY is this so good? I think there is some magic in this here chard tart. I guess the eggs soften the breadcrumbs on the bottom, because this lovely crust magically forms. And 1/2 c of grated cheese on the top magically makes the whole thing taste cheesy. YUM.
8:01 PM
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