Author Notes
Delicious quiche with Swiss chard, mushrooms and aged gouda cheese. —Palatable Pastime
Ingredients
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3
large pastured organic eggs
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1
heavy cream
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4 ounces
white or crimini mushrooms, chopped
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1/4 cup
finely chopped red onion or shallot
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2 tablespoons
unsalted butter
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5 ounces
Swiss chard leaves (no stems), chopped
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salt (to taste)
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freshly ground black pepper (to taste)
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5 ounces
Prima Donna aged Gouda cheese, shredded
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1 tablespoon
cold butter, cut into small pieces
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Dash
nutmeg
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1
prepared pie crust or quiche pastry dough
Directions
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Preheat oven to 350° F.
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Beat room temperature eggs with heavy cream in a small bowl.
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Place pie crust in a deep-dish glass pie plate and crimp edges.
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Heat 2 tablespoons butter in a saute pan and cook mushroom ond shallot until browned.
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Season vegetables to taste with salt and pepper and stir in chopped chard leaves, cooking only long enough to allow them to wilt; cool mixture.
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Sprinkle about 2 ounces of the cheese in the bottom of the pie crust and spread vegetables over that, then top with remaining cheese.
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Pour the custard (cream and egg) mixture over all.
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Make sure the cheese and vegetables are covered or wet with the custard mixture.
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Dot with butter pieces and sprinkle with nutmeg.
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Bake quiche uncovered, in a preheated oven, for about 45 minutes or until domed and puffy and custard is set.
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Allow to sit undisturbed for about 15 minutes before slicing and serving.
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