Rainbow Chard And Leek Mini Quiches

Today, at work, I witnessed perhaps the most egregious use of a kitchen appliance that I have ever seen.

While tossing my trash in the lunch room, I noticed that someone had placedpaper plates in the toaster oven. Yes, paper.

A woman, who is most likely an attorney or an engineer of some sort, had put food on two small paper plates only to stick them in the toaster oven–which she had set onhigh. Even my brother knows better than this–and that’s saying a lot.

In happier news, work is now plying me with Diet Coke–not the lemon Splenda stuff, nor the caffeine-free atrocity, butreal Diet Coke.

You have no idea how elated I am.

You should be elated too, as it eases the grump and allows me to dream up interesting ways to use my farmers’ market purchases, like the rainbow chard and leeks that are featured in these crustless mini quiches.

Because my recipe made 16 quiches, I’ve been eating them for the last few days, and I must say that they just keep getting better and better. The bottoms crisp up when reheated in the toaster oven (on tinfoil, not paper plates) and the flavors meld together.

I must warn you, though: if you want to serve these, or any sort of quiche with rainbow chard, you must serve them that same day. The pink/red bleed into the custard, ruining their visual appeal.

Luckily, nothing can ruin their flavor.

Rainbow Chard and Leek Mini Quiches

Makes 16 Mini Quiches

2.5 cups chopped leek (2 medium leeks)
1 bunch chard
3 oz. gruyere, shredded
5 eggs
1 2/3 cups milk
1/2 tsp. salt
1/8 tsp. nutmeg
fresh pepper

butter or oil

Preheat oven to 375F

1. Melt butter or heat oil in a large saute pan and cook leeks until tender and slightly browned. Set aside.

2. Remove stems from chard and coarsely chop; rip leaves and set aside.

3. In the same pan, cook chard stems until slightly tender, about 5 minutes. Add in leaves and cook down until fully wilted.

4. Using a fine strainer or a paper towel, squeeze chard, trying to remove as much liquid as possible. Set aside.

5. In a large bowl, whisk together eggs, milk, salt, nutmeg and a few turns of the pepper mill.

6. Grease 2 standard muffin tins (16 cups), and then evenly distribute leeks, chard and cheese into 16 cups. Then pour in egg mixture, taking care not to overfill the cups.

7. Bake 18-22 minutes until firm in the center. Let rest for 10 minutes before using a butter knife to gently remove from pan.