Veggie Quiche Patties

Packed with protein and nutritious leafy greens, these veggie quiches are great for a quick dinner or as a grab-n-go breakfast. This recipe comes to us from Liz Weiss, MS, RDN of Liz’s Healthy Table.

Serves 4

Food for Thought: Leafy greens are a nutrient dense food, meaning they pack a lot of healthy vitamins and minerals (like vitamin K, iron and calcium) into a small space! Swiss chard, spinach, kale and collard greens are leafy greens. Each has a slightly different texture and flavor but they can generally be substituted for one another in recipes. Which do you like best?

Cooking Tip of the Week: Mincing garlic requires a sharp knife, so it’s a task best suited for adults. Kids can help get the process started by smashing the garlic clove under the corner of a cutting board to loosen the skin.

Family Dinner Conversation Starter: What is your favorite color to wear? What color do you love to draw with? And to eat?

Ingredients:

• 1/2 small onion, cut into 1/4-inch dice (about 1/2 cup)
• 1 tablespoon extra-virgin olive oil, divided
• 1 clove garlic, minced
• 1 bunch Swiss chard, stems and center ribs removed, leaves cut into thin strips, washed and dried in a salad spinner
• Kosher salt and black pepper
• 5 large eggs, beaten
• 3/4 cup reduced-fat shredded Cheddar cheese
• 1 tablespoon chopped fresh herbs (such as parsley and tarragon)
• 12 baking cups

Directions:

Adult: Preheat the oven to 375°F.
Together: Lightly oil or coat 12 muffin cups with nonstick cooking spray and set aside.
Adult:  Heat 1/2 tablespoon of the oil in a large nonstick skillet or Dutch oven over medium heat.
Together:  Add the onion and cook, stirring frequently, until softened, about 5 minutes.
Together: Stir in the garlic and cook 30 seconds to 1 minute, until golden and fragrant.
Together: Add the remaining 1/2 tablespoon oil and the Swiss chard and cook, stirring often, until wilted, about 7 minutes. Keep a watchful eye and adjust heat accordingly. Season with kosher salt and black pepper to taste.
Together: Remove to a cutting board, cool slightly, and coarsely chop.
Kid: Place the eggs, cheese, and herbs in a large bowl and whisk together until well combined. Stir in the chopped vegetables.
Together: Using a tablespoon measure, pour the egg mixture evenly into each of the muffin cups. (You’ll end up with about 2 tablespoons per muffin cup.) Smooth the tops.
Adult: Bake until golden brown and the eggs are set, about 15 minutes. Cool slightly, remove from muffin cups, and serve at breakfast, lunch, dinner, or for a snack.