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Swiss chard and mushroom quiche

Noah has been a little crank today. I think his teeth are bothering him and the only way to keep him calm has been to strap him to my chest and cook. No I’m not kidding, this kid will relax and even fall asleep while I’m cooking and even using the cuisinart. I think it’s a sound he’s familiar with since his time in the womb so it’s calming. I don’t know but I know it works so I cook away.
So what did we cook? A quiche with swiss chard and mushrooms and it was heavenly and I ate it for lunch with a nice green salad. traditional quiches are made with eggs and if you are a vegetarian then that’s easy but to make it vegan is a little trickier but not impossible. I used tofu instead and it worked great.
Crust:
2 cup spelt flour
4 ounces butter
1-2 tbs cold water
  1. Preheat oven to F400.
  2. Blend everything to dough and press it into a pie mold,
  3. Prick bottom with a form a few times.
  4. Bake for 5-10 minutes or until crust is dry and partially baked.
  5. Add filling and bake for 30 minutes.
Filling:
4 cups chopped and lightly steamed swiss chard
1 cup mushrooms, chopped and fried ( I used oyster mushrooms)
1 tbs herb salt
1 cup chive and garlic flavored cream cheese
1 cup firm tofu
1/2 cup salsa
  1. Place tofu, herb salt, cream cheese and salsa in a bowl or use a cuisinart to blend really well until there any no lumps at all.
  2. Add swiss chard and mushrooms and mix.
  3. Pour into the partial baked pie crust and bake according to instructions above, 30 minutes. Enjoy with a nice crisp salad.

About Green Mom

Fredrica Syren, the author and founder of Green-Mom.com, was born in Sweden. Her mother was a classically trained chef who introduced her to many eclectic flavors and skills at a young age. Her mom’s passion for the outdoors and gardening planted the seed for her own love of nature and healthy eating. She received a degree in journalism and has worked as a print, Internet and broadcasting journalist for many years with big businesses within Europe and the United States. After her mom was diagnosed with terminal cancer and she with pre-cancer, Fredrica changed her career to become a full time yoga teacher and activist. A longtime world traveler, foodie and career woman, she was exposed to many facets of life, but nothing inspired her more than becoming a mom. After her first-born, Fredrica began a food blog focusing on local, seasonal, organic & vegetarian dishes. Years of food blogging developed into the cookbook Yummy in My Tummy, Healthy Cooking for the Whole Family. Upon the arrival of her second child, Fredrica founded Green-Mom.com. Her vision was to establish a site providing insight about gardening, home and personal care, baby & child, and of course food & nutrition. Green-Mom.com hosts many talented writers shedding light on ways to incorporate eco-friendly and nutritious practices for busy families. She is an advocate for organic, local and sustainable businesses. Fredrica hopes to inspire social change through her lifestyle, passion and business. Fredrica lives with her husband James Harker-Syren and their three children in San Diego, CA.

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