This is a Bert Greene recipe that I think is a nice alternative to the
Vegetable Quiche or Chili
Quiche as a brunch or light supper dish . It would also be good as
part of a buffet, made in a larger pan, recipe doubled, and cut into squares.
1 lb. spinach, washed and coarsely chopped
1 lb. Swiss chard, washed and coarsely chopped
1 T. butter
1-1/2 T. olive oil
1 large onion, finely chopped
1 large clove garlic, minced.
1 small green pepper, finely chopped
3 small zucchini, finely chopped
1/2 c. chopped basil
1/4 c. chopped parsley
4 eggs, lightly beaten
1/3 c. shredded Jarlsberg or Swiss cheese
1/4 c. grated Romano cheese
1/4 c. soft bread crumbs
1. In a large saucepan cook spinach and Swiss chard in boiling water until
wilted, about 2 minutes. Drain, pressing out all liquid with back of spoon.
2. In medium saucepan heat butter with oil over medium-low heat. Add onions
and cook 2 minutes. Add garlic and green pepper and cook 3 minutes. Add
zucchini and wilted greens. Cook, covered, until tender, about 5 minutes.
Raise heat slightly and cook, uncovered, until all liquid has been absorbed.
Stir in basil and parsley and season to taste with salt and pepper.
3. Spoon mixture over bottom of well-buttered 10-inch glass or ceramic
quiche pan. Pour beaten eggs evenly over top. Sprinkle with cheese and
4. Bake at 375 degrees 25-30 minutes, until golden. Serve hot, at room
temperature, or well-chilled.