This quiche is filled with nothing but goodness. The sweetness of the caramelized onions pairs so nicely with the slightly bitter taste of the Swiss chard and the sharp flavour of the cheddar cheese. The quinoa flour crust also adds a nice hint of nutty flavour. And not only is this quiche heavenly fluffy, but it packs in a ton of nutrition as well.
Cut onion in half lengthwise and then into thin slices. Place onions on a dry pan over medium heat until they start to brown (about 5 minutes). Pour in 1/4 cup of water and a tbsp of avocado oil and leave the onion to caramelize, stirring and adding more water as needed. This is how I caramelize my onions, but if you have another way feel free to use your method.
Throughly wash the Swiss chard. Chop the leaves and slice the steams and place in a pan with 1/2 cup water. Cook at medium heat until the Swiss chard has turned dark green and is wilted. Strain off the water and let the Swiss chard cool before using a towel to squeeze out excess liquid.
*Skip this step if using a premade, unbaked quiche crust* Mix together quinoa flour, water, avocado oil, and a pinch of salt. Press dough into a 24 cm (9 1/2 in) pie plate.
Whisk together eggs, milk, grated cheese, pepper, salt, and thyme.
Layer caramelized onions and Swiss chard into quiche crust. Carefully top with egg mixture.
Place in oven on the middle rack and bake for 400°F (204° C) for 20 minutes. Reduce heat to 350° F (177° C) and bake for another 30 minutes.
Before serving, allow quiche to set and cool for 15 more minutes.