QUICHE LORRAINE with SWISS CHARD -- LITE VERSION

This is so utterly delicious and won’t hurt your waistline because I’ve eliminated the crust (you won’t miss it—all the flavor is in the filling!)  The body of the quiche is made with turkey bacon and milk instead of cream.  For extra goodness, there are greens in it.   Easy, quick to make, this one is a winner.

½ lb. Turkey Bacon – cut into ½ inch pieces
Good splash of Olive Oil
1 Red Bell Pepper – roughly chopped
Bunch of Swiss Chard, stems included -- roughly chopped

2 cloves of Garlic – finely chopped (optional)
2 Tablespoons flour
5 Eggs

Bunch of scallions (spring onions) –chopped including greens tops
1 cup grated cheese -- I like to use a blend of sharp cheddar and parmesan
Sea Salt
Red Pepper Flakes to taste
Whole Milk, at least 1 cup

ASSEMBLY

Heat up a skillet and add olive oil.  Brown the bacon pieces then add chopped red pepper, stems of Swiss Chard and garlic if using.  The chard stems take longer to cook than the leaves.  Do not overcook the vegetables, just a sweat then add the chard leaves.  Sprinkle flour over mixture and blend.  Set aside to cool.

In a bowl whisk the eggs, add the scallions, grated cheese, salt and pepper flakes.  Allow the bacon mixture to slightly cool and add to egg mixture.  Carefully blend. 

 Now a bit of eye-balling….add enough milk to bring the amount of ingredients up to the size of your quiche pan.   I used a clay pie dish to bake, but any oven safe pan is fine.  Oil or butter pan.

Bake in a 375 F degree for 45 minutes until golden on top and test with a knife which comes out clean.