After several years in the big city, I moved to a cabin in the woods of Northern California. Inspired by local ingredients I create simple, beautiful, healthy recipes anyone can make.

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This Chard Tart could also be considered a free form quiche or galette. No matter what you call it, it’s pretty great for breakfast, lunch or dinner! Slice the chard thinly and throw those stalks right in the mix as well (they are so pretty!). If you like your shallots (or you could use onion) more caramelized, you can cook those first (on medium) and throw the chard in for the last few minutes. Make your own dough or buy some from the store. I used whole wheat pizza dough, but for something a little richer, you could use pie crust. Enjoy! By Erin Gleeson for The Forest Feast
This Chard Tart could also be considered a free form quiche or galette. No matter what you call it, it’s pretty great for breakfast, lunch or dinner! Slice the chard thinly and throw those stalks right in the mix as well (they are so pretty!). If you like your shallots (or you could use onion) more caramelized, you can cook those first (on medium) and throw the chard in for the last few minutes. Make your own dough or buy some from the store. I used whole wheat pizza dough, but for something a little richer, you could use pie crust. Enjoy! By Erin Gleeson for The Forest Feast
This Chard Tart could also be considered a free form quiche or galette. No matter what you call it, it’s pretty great for breakfast, lunch or dinner! Slice the chard thinly and throw those stalks right in the mix as well (they are so pretty!). If you like your shallots (or you could use onion) more caramelized, you can cook those first (on medium) and throw the chard in for the last few minutes. Make your own dough or buy some from the store. I used whole wheat pizza dough, but for something a little richer, you could use pie crust. Enjoy! By Erin Gleeson for The Forest Feast

This Chard Tart could also be considered a free form quiche or galette. No matter what you call it, it’s pretty great for breakfast, lunch or dinner! Slice the chard thinly and throw those stalks right in the mix as well (they are so pretty!). If you like your shallots (or you could use onion) more caramelized, you can cook those first (on medium) and throw the chard in for the last few minutes. Make your own dough or buy some from the store. I used whole wheat pizza dough, but for something a little richer, you could use pie crust. Enjoy!

By Erin Gleeson for The Forest Feast

The heirlooms that are coming in our CSA box right now are so flavorful! I sliced them up and laid them in a quiche for a light dinner with salad. I bought a roll of pre-made pie crust, but you could certainly make your own. For a richer egg mixture, use cream instead of milk. Depending on the size of your pie dish, this make take more or less than 40 minutes to cook- just give it a jiggle in the oven to see if the egg had hardened. You can lay foil over the top of the quiche half way through cooking to keep your crust from getting too brown. Serve warm or at room temperature with salt and pepper. Photos, Illustration and Recipe by Erin Gleeson for The Forest Feast
The heirlooms that are coming in our CSA box right now are so flavorful! I sliced them up and laid them in a quiche for a light dinner with salad. I bought a roll of pre-made pie crust, but you could certainly make your own. For a richer egg mixture, use cream instead of milk. Depending on the size of your pie dish, this make take more or less than 40 minutes to cook- just give it a jiggle in the oven to see if the egg had hardened. You can lay foil over the top of the quiche half way through cooking to keep your crust from getting too brown. Serve warm or at room temperature with salt and pepper. Photos, Illustration and Recipe by Erin Gleeson for The Forest Feast
The heirlooms that are coming in our CSA box right now are so flavorful! I sliced them up and laid them in a quiche for a light dinner with salad. I bought a roll of pre-made pie crust, but you could certainly make your own. For a richer egg mixture, use cream instead of milk. Depending on the size of your pie dish, this make take more or less than 40 minutes to cook- just give it a jiggle in the oven to see if the egg had hardened. You can lay foil over the top of the quiche half way through cooking to keep your crust from getting too brown. Serve warm or at room temperature with salt and pepper. Photos, Illustration and Recipe by Erin Gleeson for The Forest Feast

The heirlooms that are coming in our CSA box right now are so flavorful! I sliced them up and laid them in a quiche for a light dinner with salad. I bought a roll of pre-made pie crust, but you could certainly make your own. For a richer egg mixture, use cream instead of milk. Depending on the size of your pie dish, this make take more or less than 40 minutes to cook- just give it a jiggle in the oven to see if the egg had hardened. You can lay foil over the top of the quiche half way through cooking to keep your crust from getting too brown. Serve warm or at room temperature with salt and pepper.

Photos, Illustration and Recipe by Erin Gleeson for The Forest Feast