Swiss Chard Quiche

Name: Swiss Chard Quiche
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 serving(s)
Ingredients: 1 1/4 cups (310 ml) unbleached all-purpose flour; A pinch of salt; 1/2 cup (125 ml) cold unsalted butter, cubed; 1/4 cup (60 ml) ice water (approximately); 3 slices bacon, cut into small pieces (see note); 1 onion, finely chopped; 1 cup (250 ml) thinly sliced Swiss chard stems; 1/2 cup (125 ml) white wine; 2 cups (500 ml) chopped Swiss chard leaves; 4 eggs, lightly beaten (see note); 1/2 cup (125 ml) milk; Salt and pepper

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Preparation 15 MIN

Cooking 45 MIN

Cooling 30 MIN
Servings 6
Freezes

Ingredients
Preparation

Ingredients

Crust

1 1/4 cups (310 ml) unbleached all-purpose flour
A pinch of salt
1/2 cup (125 ml) cold unsalted butter, cubed
1/4 cup (60 ml) ice water (approximately)

Filling

3 slices bacon, cut into small pieces (see note)
1 onion, finely chopped
1 cup (250 ml) thinly sliced Swiss chard stems
1/2 cup (125 ml) white wine
2 cups (500 ml) chopped Swiss chard leaves
4 eggs, lightly beaten (see note)
1/2 cup (125 ml) milk
Salt and pepper

Preparation

Crust

In the bowl of a food processor, combine the flour and salt. Add the butter and pulse a few seconds at a time until the butter is the size of peas. Add the water. Pulse again until the dough just begins to form. Add water as needed. Remove the dough from the food processor and form a disk with your hands.
On a floured work surface, roll out the dough. Line a 2.5-cm (1-inch) deep 23-cm (9-inch) quiche pan with a removable bottom. Refrigerate for 30 minutes.

Filling

With the rack in the lowest position, preheat the oven to 190 °C (375 °F).
In a skillet, brown the bacon. Add the onion and Swiss chard stems and cook until tender. Deglaze with the wine and add the leaves. Season with salt and pepper. Let reduce until almost dry. Allow to cool.
In a bowl, whisk together the eggs and milk. Season with salt and pepper. Add the Swiss chard mixture. Pour the mixture into the crust. Bake for about 35 minutes.

Note

If you wish, add 250 ml (1 cup) of shredded cheese to the egg mixture. For an even healthier quiche, replace the bacon with 30 ml (2 tablespoons) of olive oil.
Freezes well.