As you may already know my garden is full of this bountiful golden swiss chard. Even now with the winter upon us. I had seen some really delicious sounding quiche recipes using chard, but hadn’t gotten around to it until today. And, true to form, I winged it. Since I have been making quiches for decades, I went with my gut and was pretty pleased with this. Smooth as silk, using the stems as well as the leaves. It was gloriously delicious.
Here’s all you do:
Golden Swiss Chard & Cheddar Quiche:
1 1/8 cup all-purpose flour, plus more for work surface
1/2 cup cold butter diced, ice water, 1/2 teaspoon salt & fresh chives
1/2 cup heavy cream
1 1/2 cups shredded cheddar
1 teaspoons salt
1 teaspoon freshly ground black pepper
1 small onion diced
2 heaping cups torn Swiss chard leaves and stems
1 to 2 Tablespoons olive oil
1-3 small tomatoes for topping
For the dough: In a Cuisinart mix all the ingredients except the ice water. Mix the ingredients together and when just combined begin pouring the ice water into the Cuisinart until it forms a complete dough ball. Take out and place on a lightly floured work surface, roll dough into a 16-inch round. With a dry pastry brush, sweep off any excess flour; fit dough into a 2-inch deep-dish tart pan, gently pressing it into the sides. Using a sharp knife, trim the dough evenly with the edge of the pan. Cover with plastic wrap; chill tart shell until firm, about 20 minutes.
Preheat Oven to 350˚
Line the tart dough with a sheet of parchment paper and fill with pie weights. Transfer to oven and bake until light brown, about 15 minutes. Remove weights and parchment paper and continue baking until golden brown, about 5 minutes. Transfer to a wire rack; let cool completely.
Sauté onions in olive oil until soft and then add the chard and lightly sauté but don’t over cook.
In the bowl mix together the eggs and cream until smooth. Add the spices.
Place 1 cup of the shredded cheese in the bottom of the pre baked shell. Next, add the cooled onion and swiss chard mixture. Pour the egg mixture on top, then with the remaining cheese and slice tomatoes on top for decoration.
Bake 60 minutes until filling is slightly firm, rather than liquid, and crust is a deep golden brown.
Let cool until set, about 20 minutes. Serve warm or at room temperature. To reheat, cover quiche with aluminum foil and bake in an oven heated to 325 degrees for about 15 minutes.
Serve with salad and warm potatoes, Sunday coffee and great conversation. I love Sunday brunch!