Chard Quiche
- Comments()
- Yield Serves 6
Ingredients
- 3/4 cup all-purpose flour, (spooned and leveled)
- 3/4 cup toasted wheat germ
- Coarse salt and ground pepper
- 4 tablespoons olive oil
- 1 pound Swiss chard (1 large bunch), leaves chopped, stems minced
- 1/2 medium onion, minced
- 1/2 cup grated Gruyere cheese (2 ounces)
- 4 large eggs
- 1 cup whole milk
- 1 pinch ground nutmeg
- 1 pinch ground mustard powder
Directions
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Preheat oven to 350 degrees. In a medium bowl, whisk together flour, wheat germ, and 1/4 teaspoon salt. Set aside. In a medium skillet, heat 3 tablespoons oil over medium. Add half the chard to skillet, season with salt and pepper, and cook until chard wilts and releases liquid. Wipe skillet, set aside.
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Add cooked chard to flour mixture and mix with fork to incorporate. Transfer to a 9-inch pie plate; firmly press mixture into bottom and up the side of pan. Bake until golden and firm, about 25 minutes. Cool.
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In reserved skillet, heat remaining tablespoon oil over medium. Add onion and cook, stirring occasionally, until softened, 3 to 5 minutes. Add remaining chard to skillet, season with salt and pepper, and cook until wilted, 2 to 3 minutes.
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Transfer chard mixture to a colander. Press firmly with the back of a spoon to squeeze out as much liquid as possible. Top prepared crust with chard mixture and cheese; place on rimmed baking sheet.
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In a medium bowl, whisk together eggs, milk, nutmeg, mustard powder, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Pour custard over chard mixture. Bake until custard is set, 40 to 45 minutes. Let stand 15 minutes before serving.
Cook's Note
Serve this quiche either warm or at room temperature.
I have made this recipe twice now and the crust is unappealing to me. Just reading the recipe over it seems illogical. I would think you would add butter or oil of some kind to it. Both times I have made this the "crust" is nothing more than raw, uncooked flour. Not very appetizing. Other than that I love any recipe that involves Chard so a a recipe that has Chard Eggs and =s a Quiche, yes!
...also, I use rainbow chard or whatever looks good at the farmers market/grocery store and it looks beautiful with all the different colors. I also use whole wheat flour in the crust rather than all purpose for extra nutritional benefits and flavor. Really good!
I LOVE the recipe. The crust is delicious and unique with the chard mixed in. I make it with soy milk, which is what I have on hand, and it turns out well. As a vegetarian I especially appreciate this dish - it is meat free and still a crowd pleaser for my meat eating friends and family. This is definitely a repeat recipe for my husband and me.
I made a vegan, gluten free version of this today and it was divine!!!
I made a vegan, gluten free version of this today and it was divine!!!
I made a vegan, gluten free version of this today and it was divine!!!
Where is the recipe???
This is not healthy to me if you don't provide nutritional information.