Quiche is a great dish to make because of how many ways you can customize the ingredients. Plus, they’re really easy to make, and pretty cheap too!
In the box this week was a giant bunch of swiss chard. If you’re not familiar with swiss chard, you should check it out, it’s not only very tasty, but its beautiful to look at. The leaves are a deep emerald-green color, and the stems are a very bright magenta. Although it seems like a pretty hearty leaf, you have to be careful about storing it, because it tends to wilt very quickly once washed and refrigerated. This picture doesn’t really do it justice, and was also taken after it had been refrigerated, so it’s a bit wilted.
I checked out a few recipes on Tastespotting for inspiration, and decided to make a Quiche with swiss chard, leeks, and Gruyère. The recipes that I checked out were a little intense (involving creme fraiche and homemade crust), so here is the toned down recipe. Also, most Quiche recipes call for heavy cream or half and half, but I’ve always used 1% milk and just adjusted the cooking time.
- 1 pre-made pie crust, thawed
- 5 eggs
- 1 cup of 1% milk
- 2 cups of chopped swiss chard leaves (make sure to remove the stems!)
- 3 leeks, thinly sliced
- 6 oz of Gruyère cheese, grated
- salt and pepper
- Preheat oven to 350 degrees. Roll out the pre-made pie crust into a pie pan, and set aside.
- Saute the leeks and swiss chard until the leeks are soft, and the swiss chard has wilted.
- In a large bowl, beat the eggs and milk until frothy. Add salt and pepper, and mix until well blended.
- Spread the grated Gruyère on the bottom of the pie crust. Before adding the leeks and swiss chard, squeeze out the excess liquid, and place the leeks and swiss chard on top of the Gruyère. Pour the egg mixture over the vegetables and cheese.
- Bake for about 40ish minutes, checking periodically to make sure that the center of the Quiche is fully cooked and firm. It may take longer than 40 minutes, I kind of lost track of time.
- Let sit for about 15 minutes, and enjoy!