Savory Swiss Chard Pie (Vegan Quiche)

This vegan tofu quiche is filled with the nutrition and flavor of Swiss chard. Delicious and very low-fat!

This year I got a little ambitious with my summer garden plans, and as a result, nothing’s really as it should be.

By this time of year, I’m normally harvesting the first tomatoes and seeing the promising beginnings of eggplants and okra, but because I decided to try to grow heirloom varieties from seed this year, my tomatoes are just now starting to sport their first tiny fruits, my eggplants are still less than a foot tall, and my okra…well, okra seedlings must be the tastiest thing in the world to the insect kingdom because all of mine were eaten as soon as they dared poke their little heads above ground.

But while my summer garden is still in its early stages, my winter garden is finally coming into its own.

Back in January when I planted my summer seeds in trays in my kitchen window, I took a chance and sprinkled some bok choy, mizuna, and rainbow chard seeds in the garden and in some large pots outdoors. For some reason, the seeds sown in the garden failed to thrive, but the ones I planted in pots did well. I’ve already harvested the last of the bok choy and mizuna, but the chard took its time.

Finally, operating under the theory that organically-grown chard clumped together in a pot will never get as big as the grocery store variety, I decided that it was time to harvest the biggest leaves. Using kitchen shears, I carefully cut the largest of the white, yellow, pink, and vibrant red stalks, leaving the smaller ones to become, perhaps, a second harvest. Morning is the best time to harvest chard, before the heat has caused it to wilt, so as soon as I had my bundle of chard–almost a pound–I whisked it off to be used right away, before any of its nutrients could begin to dissipate.

I could have just sautéed it as a side dish, but I really wanted my precious chard to be the star of a main dish. I also wanted my daughter to eat some of it, and given her current aversion to green leafy vegetables, I knew I stood a better chance of overcoming her objections if the chard was mixed with ingredients she likes.

I briefly considered adding it to lasagna–and I’m sure that E would have been all over that–but I wanted to be able to taste the chard, not have its flavor lost in a sea of other ingredients.

In the end, I opted to make a vegan tofu quiche, one of E’s other favorite dishes. And it worked! Despite the very strong chard flavor of the pie, E granted the recipe 5 out of 5 crumbs on her rating scale and went back for seconds. Unfortunately, the recipe makes only four servings, so we had to divide that last piece three ways!