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.

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