This Swiss Chard Quiche was a huge hit at the Fall dinner last night. I had my fingers crossed as to how it would turn out, as it was my own modification of another recipe. Also I had never cooked chard in quiche before, and was a little nervous that the leaves would soften enough. To my relief, it turned out GREAT! In fact, it is one of my favorite quiches I have ever made.
The Swiss Chard Quiche recipe was originally from Elisabeth Prueitt via Martha Stewart. Glancing at the recipe, however, I wasn’t really sure why it called for so much filling. 10 whole eggs? 2 cups of milk AND crème frâiche? I’m not sure what size pan they were using, but that much filling will not fit into any of my pie pans. I reduced this and in the process made the ratio of eggs and milk a little higher and that of the crème frâiche smaller.
Swiss Chard Quiche
1 9-inch pie crust — Preferably of a whole wheat/whole grain variety (I used an organic spelt crust)
1 cup, packed, torn Swiss chard leaves
1/3 cup shredded Gruyere
2 Tbsp flour
1 cup milk
2/3 cup crème frâiche
1/2 tsp dry thyme
Salt and pepper
1. Preheat oven to 375 degrees F.
2. Using a wisk, beat together one of the eggs and the flour. Beat in the remaining eggs until smooth and combined. Whisk in the milk and crème frâiche until smooth. Add the thyme and season with salt and pepper.
3. Place torn chard and cheese in bottom of pie crust.
I didn’t really measure, but mine looked like this:
4. Pour the egg mixture over the chard and cheese.
5. Bake quiche at 375 for 20 minutes. Reduce heat to 325 degrees F and bake for another 30 to 40 minutes, or until center is no longer liquidy and top is nice and golden brown.
6. To reheat: Cover with foil and bake at 325 for ~15 minutes.
Absolutely delicious. I’m going to have to make this one again!