Quiche

The real 'thing' with a CSA membership is getting what you get, based on the crops planted, the weather, the bugs, any plant illnesses going around and bunch of other factors you the consumer have no power over. Some people love the surprize element, some people hate it, some just deal with it.

This year we've been getting lots, and lots, and lots of Swiss chard. Now I love Swiss chard, its a definite favorite. Truth be told all the dark leafy cooking greens are. I can live without the lettuce but spinach, kale, chard, beet greens, turnips greens and any other of the non-lettuces? Bring 'em on. Apparently my fellow CSA'ers are not as keen on it. So last time we got chard not only did I get my bunch, but I got a bunch another member forced upon me (oh twist my arm!)

I tell other people all the time to just use it like you would spinach. Apparently this advice is not appreciated. I dont know why, but ok, whatever.

I have sauteed it, made pesto with it, mixed it into tomato sauce, mixed it with ricotta cheese, chopped some into curry - really I find it quite versitle. Tonight I made it into quiche.

I love quiche because its so adaptable. You can make it vegetarian (well ovo-lacto vegetarian anyway) or use any kind of meat you want. You can load it with veggies, or use veggies sparingly. Lots of cheese, or limited cheese. As far as I know the only required ingredients are a pie crust, eggs and some cheese. So go nuts, use what you have.

A trick to the chard, and the leeks, by the way, is a big bowl of water. Its simply put the best way to truly rinse the sand off. You just aren't going to get it all under running water, you aren't. So fill a giant bowl with water, or even just your sink basin, and roughly chop your chard and/or leeks and dump them in and swirl around for a bit. The greens float, the dirt sinks. Easy-peasy.

Quiche
1 pie crust
2 egg whites
6 eggs
6 ounces shredded cheese (I used pepper jack)
2 ounces chopped pepperoni (I used low fat turkey pepperoni)
1/2 large bunch of Swiss chard, chopped (this would equal 1 grocery store bunch in my experience)
1 medium leek, chopped
2 tablespoons of sour cream (because I had it; I used low fat)
salt & pepper

Preheat oven to 350. Boil some water with a touch of salt and drop in your chard. Cook for about 2 minutes then drain. Once its cooled a bit give it a finer chop (I like to pulse it in the food processor, but you could chop by hand).
In a big bowl beat the egg whites and eggs, and after a while the sour cream, salt and pepper. Add the leeks, chard, and cheese and mix well. 
Pour into a pie shell and bake about 45-60 minutes.