Chard & Mushroom Quiche

This crustless quiche is the perfect thing to make for your gluten free friends when you are having them over for Sunday brunch. Serve with a glass of Taranta's Sparkling White wine to complete the meal, and maybe add a couple splashes of peach nectar if you're feeling a mimosa. 


  • 2 tbsp extra virgin olive oil
  • 1 bunch chard (rainbow is the prettiest, but red or green works too) 
  • 1/8 tsp salt + more for salted water 
  • 8 oz mushrooms, sliced 
  • 1 tsp garlic powder 
  • 1 tsp onion powder 
  • 8 eggs
  • 1/4 tsp pepper
  • 1/2 cup shredded Parmesan cheese 


  • Preheat oven to 375F
  • Rinse chard well and cut off stems, but don't throw away. 
  • Cut leaves in half and cut the stems into pieces. 
  • Bring a small pan of salted water to a boil
  • Add the stems of the chard to the boiling water, and cook for a couple minutes. Remove stems from the water and let cool. 
  • Heat olive oil in a medium size skillet. 
  • Add chard leaves to the skillet and sprinkle with 1/8 tsp salt. Cook 7-8 minutes or until wilted. Stirring occasionally. 
  • Add mushrooms, garlic powder and onion powder. Stir and cook 8-10 minutes or until mushrooms are soft. 
  • Break eggs into a bowl. Whisk eggs with pepper and Parmesan cheese. 
  • Add chard leaves and mushrooms to eggs. Mix well. 
  • Pour into a 9-inch pie dish. 
  • Top egg mixture with rainbow chard stems. 
  • Bake 25-30 minutes or until eggs are completely cooked.