A wholesome and nutritious swiss chard (also known as rainbow chard) filling on top of a gluten and grain free almond crust. Made with whole foods, this recipe is free from gluten, grains and dairy.
This recipe was custom developed for Affordable Wholefoods.
- Swiss chard has a very high nutrient-density and is rich in antioxidants (helps reduce free radical damage within the body).
- Swiss chard is also a good source of vitamin A and C (for a healthy immune system) and carotenoids lutein and zeaxanthin (protect vision and promote good eye health).
- Chard has an impressive amount of vitamin K (an essential nutrient for bone health).
- Chard is also a great source of dietary fibre and supports healthy digestion.
- The almond meal crust provides a source of healthy fat, fibre and even protein. Almonds are also a good source of vitamin E (great for skin health and reducing inflammation) and magnesium.
- The eggs provide a source of omega-3 and protein and make the meal satisfying, keeping you fuller longer.
- The combination of protein-rich eggs, fibre and mineral-rich greens along with the ground almonds create a meal that promotes healthy metabolism and digestion, steady energy output and balanced blood sugar levels and reduce sweet/sugar cravings.
Swiss Chard Quiche
- 1.5 cups (180g) almond meal
- 1/4 cup (30g) tapioca flour
- 1 extra large free range egg, lightly beaten
- 1 tbsp extra virgin olive oil
- 1 tbsp water
- 1/4 tsp nutmeg
- Pinch Himalayan salt
- 1 TBSP extra virgin olive oil tbsp
- 1 leek (or small brown onion), finely sliced
- 2 - 3 cloves garlic , minced
- 1 bunch swiss chard*, finely shredded
- 6 extra large free range eggs
- 1 tbsp lemon juice
- 1 tsp (2g) ground turmeric
- 1/4 tsp nutmeg
- Sea salt and black pepper
- 1/4 cup (35g) pine nuts
- Pre-heat fan-forced oven to 180°C.
- In a mixing bowl combine crust ingredients and shape to form a ball of dough. Slightly flatten and place between two pieces of greaseproof paper. Use a rolling pin to roll dough out to 1/2 cm thick.
- Remove top layer of paper. Carefully place crust (paper side up) on top of a greased or lined pie dish. Mould dough into dish. Use a fork to prick holes in base (this stops the crust from puffing up) and bake in oven for 10-12 minutes or until lightly golden. Set aside.
- In a deep frying pan saute leek and garlic in olive oil for 1- 2 minutes. Add swiss chard and wilt down over medium heat for 3-5 minutes.
- In a mixing bowl whisk eggs with lemon juice, turmeric, nutmeg, salt and pepper.
- Spoon swiss chard mix on top of curst and pour over with your egg mix.
- Sprinkle with pine nuts and bake in oven for 30 - 35 minutes or until your egg is cooked through.
- Serve with a side salad or cooked greens.
- *Swiss chard is a dark green leafy vegetable similar to silverbeet and has pink or yellow stems. (You could also use silverbeet for this recipe).
- The stems of the chard take a little longer to cook (I use only a few) and recommend adding these in the first 1-2 minutes then follow with the leaves.
- Use the green part only of the spring onion.