Double-Swiss Quiche

1. 1

   Preheat the oven to 350F.

2. 2

   Lightly spray a 9-inch deep pie pan with cooking spray.

3. 3

   Set aside.

4. 4

   In a large nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom.

5. 5

   Cook the onion for 3 minutes, or until soft, stirring frequently.

6. 6

   Stir in the chard and garlic.

7. 7

   Cook for 3 minutes, or until tender, stirring frequently.

8. 8

   Stir in the sun-dried tomatoes.

9. 9

   Remove from the heat and set aside.

10. 10

    In a large bowl, stir together the Swiss and Parmesan cheeses and the flour.

11. 11

    In a medium bowl, whisk together the remaining ingredients.

12. 12

    Gradually add to the cheese mixture, stirring to combine.

13. 13

    Stir in the chard mixture.

14. 14

    Pour into the pie pan.

15. 15

    Bake for 55 minutes to 1 hour 5 minutes, or until a knife inserted in the center of the quiche comes out clean.

16. 16

    Sun-dried tomatoes originated in Italy so people would be able to enjoy tomatoes during the winter.

17. 17

    Ripe tomatoes are dried to remove most of their water content, deeply concentrating the flavor.

18. 18

    It takes about 20 pounds of fresh tomatoes to yield just 1 pound of sun-dried tomatoes.

19. 19

    Like fresh tomatoes, the sun-dried variety is a good source of vitamins.

20. 20

    Use kitchen scissors to easily cut the tomatoes into small pieces.

21. 21

    (Per serving)

22. 22

    Calories: 188

23. 23

    Total fat: 5.5g

24. 24

    Saturated: 2.5g

25. 25

    Trans: 0.0g

26. 26

    Polyunsaturated: 0.5g

27. 27

    Monounsaturated: 2.0g

28. 28

    Cholesterol: 65mg

29. 29

    Sodium: 364mg

30. 30

    Carbohydrates: 17g

31. 31

    Fiber: 2g

32. 32

    Sugars: 7g

33. 33

    Protein: 18g

34. 34

    Calcium: 308mg

35. 35

    Potassium: 522mg

36. 36

    1/2 starch

37. 37

    1 vegetable

38. 38

    2 lean meat

* Per serving · 4 servings · Values may vary.