Monday, November 18, 2013

Swiss Chard Quiche with Cheddar and Green Onion

Quiche is one of those things that I really like, but for whatever reason don't seem to make as often as I should. Not only is it delicious, but it is super versatile, you can really put whatever you want in it. This winter my sister and I signed up for a winter CSA. We've gotten the first 2 weeks now and we're loving it. It is so much fun to go pick up our bag of fresh veggies every week, wondering what we'll get and what we'll be able to make with it. This past week we got some Swiss chard which I have never actually worked with before, but now I know I like a lot! First I made a Swiss chard pizza with roasted garlic and mozzarella. It was a wonderful combination, something I'll be doing again. With the chard we had left, I whipped together a quiche with my healthy-ish whole wheat olive oil tart crust. It was the perfect light and delicious Sunday afternoon lunch, all I needed was a salad of fall greens on the side, yum!

 Swiss Chard Quiche with Cheddar and Green Onion

  • 1 recipe of Olive Oil Tart Crust
  • 2 cups half and half (or mixture of half and half and milk)
  • 6 eggs
  • 3/4 tsp salt
  • pinch cayenne pepper
  • 2 green onions
  • 1 garlic clove
  • bunch of Swiss chard
  • 1 cup cheddar cheese

Blind bake the tart crust for about 10 minutes at 400 degrees. 

While that is baking prepare the filling. In a large measuring cup or a large container with a pour spout, whisk together the half and half, eggs, salt, and cayenne pepper until well combined and set aside. 

Mince the garlic, thinly slice the green onions and roughly chop the Swiss chard. Heat a teaspoon or so of olive oil in a sauté pan and add the onions, garlic and chard. Cook until the chard is wilted and the onions and garlic are nice and fragrant. 

When you are ready to assemble the quiche, layer the chard mixture and cheese in the bottom of the tart shell. Stir the custard and pour it over the quiche mixture, fill in the pan to within 1/8 inch of the top of the pastry. Don't overfill, or the custard will run out of the crust during baking.

Bake the quiche for 20 to 25 minutes, or until the edges of the filing begin to puff up and the center still jiggles slightly when you shake the pan. Place the sheet pan on a wire rack to cool. When cool enough to handle, remove the quiche from the pan. Serve slightly warm or at room temperature. Leftover may be refrigerated or frozen and reheated in a 400 degree oven for 20 minutes, or until heated through.

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