Crustless Swiss Chard Quiche
Makes 4 servings

1 pound Swiss chard, well washed
1 onion, chopped
11/2 cups loosely packed sliced mushrooms
2 T olive oil
4 eggs
1/4 cup water or milk
1/4 tsp hot red pepper sauce
salt and pepper to taste
2 T seasoned breadcrumbs
1/2 cup coarsely grated Pampatike ricotta cheese

In a large covered pot, cook chard in water until tender, about 15 minutes. Drain and chop into bite-size pieces. Then saute the onion and mushrooms in oil into lightly browned.

Preheat the oven to 350o F. Put the chard in an oiled 8-inch quiche pan. Top with onion and mushrooms.

Mix the eggs, water or milk, hot red pepper sauce, and seasonings. Beat the frothy. Carefully pour the egg mixture over the vegetables. Sprinkle with crumbs and cheese.

Bake for 25 minutes, or until set at the center. Let quiche stand for 5 minutes, then cut into wedges and serve.