Mini Swiss Chard Quiches

That muffin tin thing is so addictive. For some weird reason, I want to make everything in a muffin tin.

This is a nice addition to your Easter Brunch menu, and it's gluten free, and no carbs, and tasty.
Win Win.

You can swap out the Swiss Chard for Spinach, and use any cheese you like. I used Dubliner, because I had it leftover from St. Patrick's Day, but little pieces of goat cheese would be nice too.

Saute an onion, or throw in some leftover roasted veggies from last night.

You can make the batter in the a.m., and just bake them up right before serving.
They are great at room temperature.

Mini Swiss Chard Quiches: (makes 12 individual quiches)

big bunch of Swiss Chard, thick stems removed
6 eggs
1/3 cup of milk
2 cups of shredded cheese (Swiss, goat, cheddar, Parm, anything)
salt & pepper

Saute the chard in olive oil for a minute or two, just to wilt.

Mix up eggs, milk and cheese and add the cooled chard to the bowl.
Season w/ salt & pepper.

Pour into 12 regular size muffin tins that have been sprayed with non-stick vegetable spray.

Bake at 375F for 20 minutes.

Let cool in the pan for 5 minutes, while running a knife around the quiches.
They should pop out easily.

Have a happy Easter!