Recipes

Swiss Chard Quiche

Chard is delicious in egg dishes. Its earthy-sweet flavor is a bit lighter than other thick-stemmed greens, such as kale or collard greens.

Makes 6 servings

Ingredients

  • PASTRY
  • 1 ½ cups all-purpose flour
  • ¼ tsp salt
  • ¼ cup vegetable shortening
  • ¼ cup cold unsalted butter, cut up
  • 5 to 7 tablespoons cold water
  • FILLING
  • 1 tbsp unsalted butter
  • 1 tbsp extra-virgin olive oil
  • ½ medium red onion, halved and thinly sliced
  • 3 cloves garlic, thinly sliced
  • 2 cups thinly cut, slightly chopped Swiss chard leaves
  • 4 large eggs, lightly beaten
  • 1 ¼ cups heavy whipping cream
  • 1 tbsp finely chopped fresh thyme leaves, plus additional for garnish
  • ½ tsp salt
  • ¼ tsp ground white pepper
  • ½ cup shredded Fontina cheese, divided
  • ½ cup shredded Gouda cheese, divided

Directions

  1. For the crust, in a medium bowl, whisk together flour and salt. Using a pastry blender, cut in shortening and butter until pieces are pea-size. Sprinkle 1 tablespoon water over the flour mixture; toss with a fork. Repeat with remaining water, 1 tablespoon at a time, until all the flour mixture is moistened. Gather flour mixture and gently press together to form a ball.
  2. Between two sheets of parchment paper, roll dough from center to edge into a 13-inch round. If necessary, lightly sprinkle parchment with flour to prevent sticking.
  3. Fold pastry round into fourths and place in a 10¼-inch fluted quiche pan with 1-inch sides and a removable bottom. Unfold pastry and ease pastry into pan without stretching; press into fluted sides of pan and trim top edge even with pan. Freeze pastry crust for 30 minutes.
  4. Preheat oven to 375°F. Line pastry with heavy foil. Bake for 20 minutes. Remove foil and bake for 6 minutes more or until pastry is set but not brown. Remove from oven. Reduce oven temperature to 325°F. (Pastry shell should still be hot when you add the filling.)
  5. While pastry is baking, prepare filling. In a large skillet, melt butter; add olive oil, onion and garlic. Cook for 2 to 3 minutes or until softened. Add Swiss chard; cook over medium-low heat for 3 to 4 minutes or until tender but not brown. Cool slightly.
  6. In a medium bowl, lightly whisk together beaten eggs, whipping cream, 1 Tbsp. thyme, salt and white pepper until combined. Stir in Swiss chard mixture and ¼ cup each of the Fontina and Gouda cheeses.
  7. Place the hot quiche pan with baked pastry shell in a large rimmed baking pan. Carefully pour egg mixture into shell. If necessary, using a fork, separate and evenly spread vegetables in egg mixture. Sprinkle with remaining ¼ cup each of Fontina and Gouda cheeses. Bake for 55 to 65 minutes or until a knife inserted near the center comes out clean.
  8. Transfer quiche to a wire cooling rack. Let stand for 10 minutes before serving. Garnish with additional thyme, if desired.

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