I owe this entire recipe to Hilarybee. Her Quinoa and Kale Crustless Quiche is one of my favorite Food52 recipes, and I've made endless variations of it. This one came about because I happened to pick up some really pretty rainbow chard at my local farm stand, and then got too busy to prepare it so I simply chopped it up and braised it in some chicken broth. It's a pantry dish, but the pine nuts on the top make it pretty enough for a dinner party, and the flavors are enhanced by the surprises of raisins and red pepper flakes. —drbabs
1 10 inch tart
medium bunch chard, stemmed and chopped into small pieces (Reserve the stems and pickle them to serve on the side.)
chicken stock or broth (You can use water if you want this to be vegetarian.)
pecorino romano cheese, finely grated (I used a microplane)
Bring chicken broth to a boil, and add chard, a little at a time, till submerged. Reduce heat to medium-low, and let chard cook until it is soft and somewhat reduced in volume. Drain chard well.
In a medium saucepan, bring water to a boil. Rinse the quinoa in a fine mesh strainer, and add to the water. Reduce heat to medium-low, and let simmer till quinoa puffs up and all the water has been absorbed, about 20 minutes. Turn off the heat, and let quinoa cool till nearly room temperature.
Heat oven to 400. Butter a 10 inch pie pan. Break eggs into a large bowl. Add yogurt, cheese, raisins and red pepper flakes and stir well. Finely chop cooked chard and stir it into the egg mixture. Add cooled quinoa, and stir till thoroughly combined.
Place mixture into prepared pan and smooth top. Sprinkle pine nuts and a little flaky sea salt over the top of the mixture. Place into the oven, and bake for about 45 minutes. The edges of the pie will be golden brown, and the pine nuts will be toasted.
Serve hot, warm, or at room temperature. This can be made ahead--let it cool completely and wrap it well. Let it come to room temperature, and then warm it in a 200 degree oven before serving.