Three weeks ago I graduated from medical school. It’s so hard to believe that I am finally finished with school! It’s been a long ride but lots of fun along the way. My family came into town to celebrate with me and I had everyone over to my apartment for brunch. I had swiss chard in my refrigerator left over from my CSA vegetables so I once again had to find a recipe to use them in. I highly recommend joining a CSA if you have one in your area. I just moved to Seattle today and I am splitting an individual share for a CSA here in town. I am so excited about it 🙂
This recipe involved a lot of firsts for me. My first time cooking with swiss chard, first time making a quiche, and first time making a pie crust from scratch. Everyone loved this, even those who typically are not crazy about dark leafy green veggies. The crust was super easy to make and tasted delicious. If you’ve never made a quiche before this one is a great first! It is so easy and tasty beyond belief!
Swiss Chard and Leek Quiche
slightly adapted from MJ’s Kitchen
- 1 Tbsp olive oil
- 1 large leek
- 4 garlic cloves, peeled and minced
- 2 cups of swiss chard leaves, stems removed and roughly chopped
- 1/4 tsp ground black pepper
- 4 medium eggs
- 3/4 cup half and half
- 1/2 cup milk
- 1/2 tsp mustard powder
- pinch of salt
- 1/2 sharp cheddar cheese
- 1/2 cup Parmesan cheese
- 1 cup flour
- 1/2 tsp salt
- 1/4 cup olive oil
- 1/4 cup cold water
Start by making the pie crust. Mix the flour and salt together. Whisk the water and oil together so that they form an emulsion. Pour the water/oil emulsion into the flour/salt mixture and combine them with a spatula. Press into the bottom of a 9 inch pan (pie pan if you have one or I used my round cake pan). Using the back of a spoon, spread the crust up the sides of the pan. Set to the side or refrigerate until ready to use.
Preheat the oven to 375° F. Remove the green top of the leek, cut it into quarters and then separate the leaves. Wash the leek free of dirt. Chop the leek. In a pan, heat the olive oil over medium low heat and add the leek and garlic. Sauté until the leek is soft and starting to brown (about 10 minutes). Add the swiss chard and sauté for 1 minute. Lower the heat to low and mix in the black pepper. Cover and cook for 3 minutes until chard has begun to wilt. Remove the cover and continue to heat until most of the moisture has evaporated. Remove the pan from the heat.
Whisk the eggs in a bowl. Whisk in the cream, milk, mustard powder, and a pinch of salt and pepper. Spread the cheddar cheese across the bottom of the pie crust. Next add the leek and swiss chard mixture. Then top with the Parmesan cheese. Carefully pour in the egg and milk mixture.
Bake for 45 minutes or until a knife inserted into the middle of the quiche comes out clean. Remove the pan from the oven and let cool for at least 5 minutes before serving. Enjoy!