SWISS CHARD, CARAMELIZED ONION, & MAPLE BREAKFAST SAUSAGE CRUSTLESS QUICHE

1 Pack Four Star Artisan Maple Breakfast Sausage

1 tsp. Extra Virgin Olive Oil

2 Bunches Swiss Chard, Washed, Leaves Only, Chopped

1 Clove Garlic

1 Ea. Vidalia Onion, Sliced

¼ C. Gruyere Cheese, Grated

¼ C. Cheddar Cheese, Grated

6 Ea. Eggs, Beaten

¼ C. Milk 

¹/₈ tsp. Freshly Ground Pepper

¼ tsp. Kosher Salt

Heat oven to 350°F.  

Spray 9×12 baking dish with nonstick cooking spray.

Heat olive oil in a large sauté pan over medium-high heat. 

Add onion and garlic. Sauté for three minutes until begins to brown. 

Add Swiss chard. Cook for an additional three minutes until chard is wilted but still crunchy.  

Transfer chard mixture to a plate to cool.

In a bowl, combine cooled chard mixture, grated cheese, e
ggs and milk.

Season to taste. 

Transfer mixture to baking dish.

Bake for approximately 40 minutes or until quiche is set in the middle and top is golden brown.  

Remove quiche from oven.

Place on cooling rack for 10 minutes.  

Cut into desired shapes.

Serve and enjoy.

Chef Tip:  Use a muffin tray to make smaller
bite-sized quiche.