Crustless Chicken/Turkey Quiche

My husband and I have a small cabin cruiser, called the Outrageous, which we use as a moveable cottage in the lakes near Ottawa.  We’ve been boating for 20 years and love to anchor or tie up somewhere and enjoy the sun, nature, wildlife, and living without a computer for a few days.

So, you’re asking, what does this have to do with refashioning food? 

Well, to make a long story short, the boat’s galley (kitchen) is the size and shape of a shower stall.  (In the photo, the 2nd porthole in the bow of the boat is the galley’s window.) In it is a scaled-down refrigerator, a microwave, and a cooktop with three burners, except that I can only use one burner at a time because our inboard generator can’t handle more.  Not surprisingly, I prepare as much food as I can at home beforehand, such as washing salad greens, making a quick bread, steaming broccoli, mixing up a batch of spaghetti sauce, and so on.

After a recent trip for which I had roasted a plump chicken, we came home with leftovers.  Needless to say, the allure of chicken had worn quite thin so I decided on a gustatorial disguise—a crustless quiche made with Swiss chard, mushrooms, and sheep romano cheese. Voilà!  The rich, dark taste of the vegetables and the sharpness of the cheese completely overpowered the white and dark chicken meat hidden within.  Oh, and it was delicious too!

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Makes 4 servings


    • 8 oz. cooked chicken or turkey
    • 1 bunch Swiss chard or spinach (I used Swiss chard and had 8 cups worth)
    • 1 cup water
    • ½ cup of chicken broth or 2 tbsp. chicken broth powder + ½ cup water
    • 2 tsp. garlic, minced
    • 1 small yellow onion, diced
    • 8 oz. of sliced mushrooms, any type
    • Spices of your choice (I used 2 tsp. of chopped fresh sage)
    • 1 cup liquid egg substitute (approx. 4 regular eggs)
    • ½ cup sheep romano cheese, grated
    • ¼ – ½ cup soy milk or other alternative milk, if necessary
    • Cooking spray


  1. Chop cooked chicken into small pieces and put in a large bowl.
  2. Prepare chard by soaking in cold water to clean and removing hard stems.  Drain and then cut in two steps: first lengthwise (creating ribbons); then crosswise, chopping coarsely.
  3. Put chard in a saucepan, add 1 cup of water, and cover.  Cook for about 10 minutes over medium heat until leaves are wilted.  Drain and press out additional water.
  4. In a non-stick frying pan, heat chicken broth until bubbling.  
  5. Sauté garlic, onions, mushrooms, and spices in broth until soft.
  6. In the bowl containing the chicken, add all other ingredients: drained chard, sautéd onion and mushroom mixture, egg substitute, and cheese.  (If your mixture seems too thick, you can add ½ cup of milk.)
  7. Spray 10″ x 10″ pan and pour mixture into it. (I wasn’t sure I could fit the mixture into a 10″ pie plate.)
  8. Bake in 350°F oven and cook for 40-45 minutes or until dish is set and edges are brown.

For Weight Watchers: One serving is 4 points on the Points plan and PointsPlus plans.  Note: If you want to add milk, the addition will not significantly affect the point count.

(Adapted from “Swiss Chard and Mushroom Squares” at Kalyn’s Kitchen blog.  Thank you, Kalyn!)

Odd Couple Soup: Chickpeas and Swiss Chard

They said I wouldn't like chickpeas, but I do!

They said I wouldn't like chickpeas, but I do!

Chickpeas and swiss chard…who knew?  They seemed like an odd couple to me, but this soup pulls it off.  It’s rich, hearty, healthy, and adapted here to be low-calorie as well.

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Sautéeing Tip: Most recipes sauté onions, garlic, and other spices in oil to release their flavour and enrich the soup.  My replacement is 2 tbsp. of powdered chicken broth and ½ cup of water.  I heat this to medium high and then add the onions, garlic, etc.  The mixture will thicken as it cooks so I add water as needed to avoid burning. 

 Note: I don’t count this sautéing mixture towards the quantity of broth required.

 Makes six 1 cup servings


  •  1 yellow onion, diced
  • 1 tbsp. minced garlic
  • 4 cups chicken broth
  • 2 tbsp. Tomato paste
  • 2 cups cooked or canned chickpeas
  • 1 bunch (8 cups) Swiss chard leaves, finely chopped
  • Salt to taste


  1. Saute onion and garlic in broth mixture (see tip above) until onion is soft.
  2. Add chicken broth, tomato paste, and chickpeas.
  3. Bring to a boil.
  4. Reduce heat to simmer and cook for 10 minutes.
  5. Stir in Swiss chard.
  6. Simmer for an additional 10 minutes.
  7. Salt to taste.
  8. Remove 2 cups of the soup and puree it in a food processor or with a hand blender.
  9. Return the puree to the pot and mix in well.

 For Weight Watchers: 2 points per 1 cup serving on the Points plan and 3 points per 1 cup serving on the PointsPlus plan.

(This recipe is adapted from one posted on the blog, Tales from a Veggie Kitchen.)