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Chard Quiche

Chard makes its way into both the crust and custard.

  • servings: 6

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Ingredients

  • 3/4 cup all-purpose flour, (spooned and leveled)
  • 3/4 cup toasted wheat germ
  • Coarse salt and ground pepper
  • 4 tablespoons olive oil
  • 1 pound Swiss chard (1 large bunch), leaves chopped, stems minced
  • 1/2 medium onion, minced
  • 1/2 cup grated Gruyere cheese (2 ounces)
  • 4 large eggs
  • 1 cup whole milk
  • 1 pinch ground nutmeg
  • 1 pinch ground mustard powder

Cook's Note

Serve this quiche either warm or at room temperature.

Directions

  1. Step 1

    Preheat oven to 350 degrees. In a medium bowl, whisk together flour, wheat germ, and 1/4 teaspoon salt. Set aside. In a medium skillet, heat 3 tablespoons oil over medium. Add half the chard to skillet, season with salt and pepper, and cook until chard wilts and releases liquid. Wipe skillet, set aside.

  2. Step 2

    Add cooked chard to flour mixture and mix with fork to incorporate. Transfer to a 9-inch pie plate; firmly press mixture into bottom and up the side of pan. Bake until golden and firm, about 25 minutes. Cool.

  3. Step 3

    In reserved skillet, heat remaining tablespoon oil over medium. Add onion and cook, stirring occasionally, until softened, 3 to 5 minutes. Add remaining chard to skillet, season with salt and pepper, and cook until wilted, 2 to 3 minutes.

  4. Step 4

    Transfer chard mixture to a colander. Press firmly with the back of a spoon to squeeze out as much liquid as possible. Top prepared crust with chard mixture and cheese; place on rimmed baking sheet.

  5. Step 5

    In a medium bowl, whisk together eggs, milk, nutmeg, mustard powder, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Pour custard over chard mixture. Bake until custard is set, 40 to 45 minutes. Let stand 15 minutes before serving.

Source
Body+Soul, May 2009

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