Crustless/ Gluten Free Quiche with CSA Greens

So many greens this summer.  I was running out of ideas for collards and chard.  I started blanching and freezing my greens.  Then, I bought too many eggs.  Quiche!  Thats the answer!  Traditionally, quiche is made with spinach.  Why not try other greens?  I used chard for this recipe but I'm sure it would be delicious with collards, too.
As Ive mentioned, Im gluten intolerant.  This recipe is crustless because Im much too lazy to find a recipe to make a gluten free crust.

Crustless Quiche
1 tbs oil
1 onion, finely diced
1 clove garlic, minced
10 oz of greens
5 eggs
3 cups cheese (I used a mix of sharp cheddar and Mexican blend)
1/4 tsp salt
1/8 tsp pepper
**5 slices of ham or bacon (optional), cut small

Preheat oven to 350*, prep a greased 9in round baking dish

In a large skillet or dutch oven heat oil.  Saute onion and garlic in hot oil until soft.  Add greens and ham, cook until greens have lost most of their moisture (about 5 minutes)

In a large bowl beat eggs.  Add cheese, salt and pepper and mix well. 

Add cooked green mixture (be careful that the greens are cooled slightly so that the eggs dont start cooking). 

Pour mixture into pan and bake until egg is set, about 30 minutes.

Allow to cool before serving.  Best served at room temp.

*I made a double batch using thawed greens that I had blanched and frozen in August.  Make sure that they are completely thawed and squeeze out as much water as possible before cooking.  I froze one of the quiches after I had cooked it.  You can just thaw it and eat or you can heat it slightly in a 350* oven for about 10 minutes.

Quinoa Sliders

This is one of my favorite non-meat meals.  We only discovered the wonder of quinoa in the past year or so.  Its a South American grain that is high in protein.  Generally, when cooking, I treat it like rice.  Follow the basic rice formula of 2:1 (2c water :1c quinoa or rice).  I dont usually rinse mine because I like the starchiness.  Best cheat is to just use a rice cooker.

Quinoa Sliders

1 c quinoa

2 c water

4 cloves garlic, minced

2/3 c of cooked greens (in this case I used leftover chard)

1 medium red pepper, diced

1 medium onion, diced

2 large eggs

1/2 c shredded cheddar

*1/2 c bread crumbs, adjust for moisture (Im Celiac so I use ground corn Chex)

Bring 2 cups of water to boil.  Add quinoa.  Cook 20 minutes, until water is cooked out.  (As I said, I just throw it all in my rice cooker)

While quinoa is cooking, cook down the chard by ripping it into pieces and cooking with a small amount of water.  Once chard is cooked, use a wand blender or food processor to break it down.

Cut up garlic, onion, and peppers while quinoa cools

 In a separate bowl beat eggs.  

Mix together all ingredients

*adjust the amount of breadcrumbs, it should be just moist enough to hold a patty shape

Form into even patties (I use an ice cream scoop) and place on baking sheet or plate

Place in refrigerator for 30 minutes to set up

Heat a large skillet with just enough oil to coat the bottom.  

Fry the patties for 4 minutes per side.

(If they arent cooked enough they may fall apart... but they will still be yummy!)

I like to eat mine with a little horseradish-Dijon.

Makes about 12 patties.