Sunday, July 12, 2009

Swiss Chard Tart - Part 2

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.


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.

1 comment:

gwen1234 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.