This was swiss chard quiche.
Our friends Mr & Mrs M kindly gave us a bunch of swiss chard that they just cut from their garden. Because they were ultimate fresh and beautiful, the swiss chard should be a star of a main dish, not just a side dish. However it would be tricky to make J happy with a lot of greens.
I had a solution - cheesy quiche! I have made quiche with
spinach and
kale before and J liked them. The recipe for crust was from Cook's Illustrated's French onion and bacon tart. It has been my new favorite crust. It doesn't need to be rolled out or rest overnight in the refrigerator. It doesn't shrink a lot or get soggy after baked. Moreover, it tastes great and its texture was wonderfully crispy. It's a keeper.
To make filling, I played by ear. I didn't measure any ingredients, but I used one onion, one garlic clove, and a bunch of swiss chard. I sautéed them first and mixed in two eggs, a little bit of milk, and a generous amount of cheese: Gruyère, Fontina, and Parmigiano-Reggiano.
More cheese on top!
After it was baked about 30 minutes at 425 F, the quiche was gorgeously done!
A quarter was a dinner portion for us. Bon Appétit!
Swiss chard was great in the quiche! It was very tasty either when it was a little warmer than room temperature or super hot. That's a good thing about quiche.
