Lauren’s Swiss Chard Recipe
Swiss Chard Quiche
Yield: 6 servings
Ingredients
Pie Crust
8 tablespoons Butter
1 ¼ cups All-purpose flour
½ teaspoon Salt
2 each Egg yolks
Water, ice cold as needed
Filling
2 bunches Swiss chard, cut into strips
1 tablespoon Ghee or olive oil
2 Shallot, julienne
2 Garlic, minced
1 cup Gruyere, shredded
3 Eggs
1 ½ cups Cream
⅛ teaspoon Nutmeg
⅛ teaspoon White pepper
Salt to taste
Cut butter into tablespoon pieces and place into the freezer for 30 or more minutes.
In the meantime, add the flour and salt to the bowl of a food processor. Once butter is frozen, add to the flour mixture. Pulse until butter is in pea-sized pieces.
Quickly beat the two egg yolks and pour over the flour-butter mixture. Pulse to incorporate. Begin pulsing while also adding the water until the mixture starts to come together into a crumbly dough. Pulse a few more times until it comes together into a ball.
Turn out onto a piece of parchment paper. Form into a disc and wrap in the parchment paper. Place into the fridge to chill.
Preheat oven to 375 degrees.
Once cold, roll out to ¼-inch thick disc. Place into a greased pie plate and crimp edges. Poke holes with a fork in the crust to vent.
Place parchment into the pie crust and fill with pie weights or beans.
Bake in the oven for 20-30 minutes until the crust is set. If the edges are browning too quickly tent with tinfoil. Remove from oven and allow to cool while preparing the filling.
Reduce the oven temperature to 325.
