We’re in the thick of green season right now, and I can’t get enough chard and collard greens! You can use either for this recipe, but I’m going to advise against kale because it may be a bit too chewy.
This beautiful egg bake is crustless, but hearty with layered potatoes and Spring greens. I mixed in a bunch of vegan ‘imitation bacon bits’ to add a smokey flavor, but these little crunchy soy bits remind me of my childhood. My Mom used to dump fakey baco-bits all over our salads, and it took me years to realize that not ALL all salads had these little crunchy red bits on them. Ack!
Lacto Ovo Vegetarian – Serves 6-8
You Will Need
- One head of chard of collard greens – clean and pull leafy parts off stems.
- 4 white or red potatoes
- 1/2 cup cheese (any variety)
- 1/4 cup of baco bits
- 8 eggs
- 1/2 cup of low-fat milk
- olive oil to wilt greens and oil baking dish
How to Prepare
I used a large flat Corningware dish (10″). You may use a smaller quiche pan, but you may only need 6 eggs, so beat those LAST if you are using a smaller size.
Wilt greens in a saute’ pan and one tablespoon vegetable oil. It’s ok if the greens are still wet from washing. When greens look a bit cooked through, turn off heat.
In a stock pot, boil SLICED potatoes (about 1/4″ thick) until a fork can puncture easily. Drain and cool.
Layer potatoes and greens in a greased quiche pan. Mix imitation soy bacon bits ( I found mine at Sprouts) into 8 mixed eggs with milk. Beat until smooth.
Pour over the vegetable layers and top with cheese.
Bake at 350 degrees for 35 minutes. The top
Let it cool for at least 30 minutes before serving. I love to put a big dollop of spicy jalapeno jelly next to it – and eat! Enjoy!
