A hearty and cheesy quiche, perfect for an easy summer meal.
The Rowdy Chowgirl
Every summer, right on cue, the sun makes its annual appearance in Seattle after July 4. We were out of town this year and missed the transition. As our flight descended at about 11 o’clock on our return flight, I could swear that the horizon was still faintly lit with the smudgy purple of a lingering Pacific Northwest summer twilight.
I woke the following morning to sunshine so robust it might – just might – be planning to stick around for a while. Many afternoons now golden afternoon light streams through my open window making perfect cat-sized squares on the rug. My lawn is freshly mowed and the green smell of cut grass wafts in. I hear birds, and dogs, and the squeals of neighbor kids.
Our cold, wet spring hasn’t slowed the chard down. Even during years when everything else in the garden languishes, greens are a sure thing around here. During the summer, I like to cook once and eat for several days. This crustless quiche (who needs crust anyway?) is just right for this time of year. It’s one of those throw-in-whatever-is-abundant sort of meals. It is rich and satisfying without feeling heavy. The chard adds a bit more flavor and heft than spinach. It goes together quickly, keeps well in the refrigerator, and is good served hot or cold.