Farmer’s Market Finds.

Happy Monday y’all!
I’m about to head out for a run and by the time I post this I will probably already be back from my run, showered, and sipping on a hot cup of coffee. Rain is not getting in the way of my running today. Nope. I will fight you rain, with every inch of my being. Good thing I had a nutritious breakfast to fuel my run.

Let’s talk quiche people…crustless quiche.

Now, there are those times when I want a flaky, buttery, crust outlining the ridges of my fluffy, sky high baked eggs, but seldom is this done correctly in a restaurant. I am often disappointed when I order a quiche with a soggy crust. In an effort to make good use of my farmers market finds this weekend, I slapped a crustless quiche together. 

I mean, just look at this gorgeous Swiss chard. 

How could I not use it?

A little saute action 

with some garlic and shallot. 

Then, we add a sliced heirloom tomato to the top of the quiche. 

Soooooo juicy. 

I mean, look how thick!

It’s soooooo fluffyyyyyy!

Absolutely delicious…seriously. 
Heirloom Tomato and Swiss Chard Crustless Quiche (GF/P):
extra-virgin olive oil, for drizzling the pan
1 shallot, finely chopped
2 cloves of garlic, minced
1 bunch of Swiss chard, roughly chopped
8 eggs
1 c. unsweetened, vanilla almond milk
1 Heirloom tomato, sliced lengthwise into thin slices
freshly cracked black pepper and sea salt, to taste
1. Heat the evoo in a large non-stick skillet over medium heat. Grease a 9-in baking ramekin with cooking spray. Set aside. 
2. Add the shallot and garlic and saute until the shallot is translucent, about 3 minutes.
3. Add the Swiss chard and lower the heat to medium-low, stirring occasionally until the chard is wilted.
4. Whisk the eggs and almond milk together in a large mixing bowl. Stir in the shallot, garlic, and Swiss chard.
5. Pour the egg mixture into the prepared ramekin. Place the thinly sliced tomatoes around the top of the quiche.
6. Bake for 40-45 minutes, or until slightly golden around the edges and no longer jiggly in the center.
7. Slice and serve warm.
Makes 8 slices.

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