Yes, you read that right. It actually got too hot in Downeast Maine to cook inside. With excess eggs from our CSA, a quiche was in order. The outdoor kitchen beckoned.
Combining fresh rainbow chard with leftover mushrooms/onions from a hamburger fest in one of our ever-handy grilling tins, the pan was placed on the grill to get the base going. In the meantime we beat a dozen eggs and blended in some sour cream and yogurt-creamy and tangy. Where’s the cheese one impatient eater asked-it too was pulled from the fridge and found it’s way into the quiche.
- 10-12 eggs, beaten
- 8oz/230g sour cream
- 8oz/230g Greek yogurt
- 2oz/60ml olive oil
- 1 bunch chard
- 8oz/230g mushrooms, cleaned and sliced
- 1 large onion, sliced
- 8oz/230g shredded cheddar cheese
Heat grill to high setting.
Coat grill tin with a coating of olive oil. There will be a bit that pools on the bottom.
Place chard, mushrooms and onions in grill tin. Toss with the olive oil that is in the bottom of the tin.
Lower heat on grill to a medium setting.
Grill chard, mushrooms and onions until soft and most of the water has evaporated (this can be done on the stovetop as well, and then added to the tin prior to adding the cheese and eggs).
When vegetables are soft and a good amount of the water is gone (if there is still too much it can be drained from pan), remove the tin from the grill to spread the cheese over the vegetables.
Pour egg/sour cream/yogurt mixture over the cheese and vegetables, and return pan to the grill.
Grill on low heat for 35 minutes (approximately) until the top is golden brown.
Cabot Shredded Seriously Sharp Cheddar is our favorite. It is free of additives and in particular cellulose (better known as wood pulp).