The first recipe comes to me by word of mouth (don’t all the best recipes come that way?) from the great folks at my CSA pick-up site.  The taste is really similar to spanakopita, and swiss chard could definitely substitute for spinach in your favorite recipe.  This is a lighter adaptation that still satisfies your cheesy veggie craving. (I had seconds, and thirds, and…) It has three simple steps.

1.  Saute chard.
2.  Place in baking dish, crack 1 egg over top and sprinkle with feta cheese. Bake on 375 for 10-15 minutes.
3.  Mix chard, cheese, and runny yolk.

Sautéing the chard.

Final product. Not pretty, but delicious.

The second recipe is photo-less, and adapted from this Paleo-friendly recipe over on the Meaningful Eats blog. I used a plain old frozen pie crust for my quiche, and added bacon.  I fried up about 6 strips, and saved the grease (!) to use instead of the two tablespoons ghee/butter.  The reason I don’t have a picture is that there were no leftovers; this was another very popular recipe!