Since it’s been so hot lately, my swiss chard is looking sad so I picked it all and used it for my swiss chard and mushroom quiche. It’s perfect to eat with a side salad and you can eat it hot or cold.
Crust:
2 cup spelt flour
4 ounces butter
1-2 tbs cold water
- Preheat oven to F400.
- Blend everything to dough and press it into a pie mold, If it’s too crumbly just add more butter and water.
- Prick bottom with a form a few times.
- Bake for 5-10 minutes or until crust is dry and partially baked.
- Add filling and bake for 30 minutes.
Filling:
4 cups chopped and lightly steamed swiss chard
1 cup mushrooms, chopped and fried ( I used oyster mushrooms)
1 tbs herb salt
1 cup chive and garlic flavored cream cheese
1 cup firm tofu
1/2 cup salsa
- Place tofu, herb salt, cream cheese and salsa in a bowl or use a cuisinart to blend really well until there any no lumps at all.
- Add swiss chard and mushrooms and mix.
- Pour into the partial baked pie crust and bake according to instructions above, 30 minutes. Enjoy with a nice crisp salad.
