Chard Quiche
Servings
6
servingsPrep timeminutes
Cooking timeminutes
Calorieskcal
Chard makes its way into both the crust and custard.
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
- 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..
- 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.
- 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.
- 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.
- 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.
