Rainbow Chard and Spinach Gratin

1 bunch swiss chard

1 bag of spinach (chopped)

2 tablespoons olive oil

2 shallots, chopped

2 garlic cloves, minced

1 tsp fresh thyme leaves

Kosher salt and pepper

1/2 cup grated gruyere or parmesan

3 large eggs

1 cup cooked quinoa

Preheat the oven to 375˚F.

Wash the greens well and remove and save chard stems. Dice the reserved chard stems and set aside. 

Heat 1 tablespoon of oil in a large skillet over medium heat. Add the onion and cook until tender, about 5 minutes. Add the diced chard stems, thyme, and a generous pinch of salt. Continue cooking until the vegetables are tender. Add the greens and garlic and cook for about 2 minutes until the greens release their moisture. Remove from heat, strain off any excess liquid and sprinkle with kosher salt and black pepper.

Beat the eggs in a bowl, then stir in the vegetables, cheese and quinoa. Place a little olive oil in the bottom of a 2-quart baking dish and coat the bottom and sides lightly with the oil. Pour the egg and vegetable mixture into the dish and distribute it evenly along the bottom. Drizzle the remaining tablespoon of olive oil on top.

Bake for 25 minutes, or until the top is browned and the sides are bubbling gently. Serve.