Swiss Chard Quiche

This savory Swiss chard quiche features a buttery, flaky crust filled with lightly sautéed chard, onions, garlic, and a creamy custard enriched with Fontina and Gouda cheeses––perfect for brunch or a light dinner.

Recipe Information

Total Time:

Yield:

6 servings

Ingredients

Pastry

1½ cups all-purpose flour

¼ teaspoon salt

¼ cup vegetable shortening

¼ cup cold unsalted butter, cut up

5 to 7 tablespoons cold water

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Filling

1 tablespoon unsalted butter

1 tablespoon extra-virgin olive oil

½ medium red onion, halved and thinly sliced

3 cloves garlic, thinly sliced

2 cups thinly cut, slightly chopped Swiss chard leaves

4 large eggs, lightly beaten

1¼ cups heavy whipping cream

1 tablespoon finely chopped fresh thyme leaves, plus additional for garnish

½ teaspoon salt

¼ teaspoon ground white pepper

½ cup shredded Fontina cheese, divided

½ cup shredded Gouda cheese, divided

Directions

For the crust, in a medium bowl, whisk together flour and salt. Using a pastry blender, cut in shortening and butter until pieces are pea-size. Sprinkle 1 tablespoon water over the flour mixture; toss with a fork. Repeat with remaining water, 1 tablespoon at a time, until all the flour mixture is moistened. Gather flour mixture and gently press together to form a ball.
Between two sheets of parchment paper, roll dough from center to edge into a 13-inch round. If necessary, lightly sprinkle parchment with flour to prevent sticking.
Fold pastry round into fourths and place in a 10¼-inch fluted quiche pan with 1-inch sides and a removable bottom. Unfold pastry and ease pastry into pan without stretching; press into fluted sides of pan and trim top edge even with pan. Freeze pastry crust for 30 minutes.
Preheat oven to 375°F. Line pastry with heavy foil. Bake for 20 minutes. Remove foil and bake for 6 minutes more or until pastry is set but not brown. Remove from oven. Reduce oven temperature to 325°F. (Pastry shell should still be hot when you add the filling.)
While pastry is baking, prepare filling. In a large skillet, melt butter; add olive oil, onion and garlic. Cook for 2 to 3 minutes or until softened. Add Swiss chard; cook over medium-low heat for 3 to 4 minutes or until tender but not brown. Cool slightly.
In a medium bowl, lightly whisk together beaten eggs, whipping cream, 1 tablespoon thyme, salt and white pepper until combined. Stir in Swiss chard mixture and ¼ cup each of the Fontina and Gouda cheeses.
Place the hot quiche pan with baked pastry shell in a large rimmed baking pan. Carefully pour egg mixture into shell. If necessary, using a fork, separate and evenly spread vegetables in egg mixture. Sprinkle with remaining ¼ cup each of Fontina and Gouda cheeses. Bake for 55 to 65 minutes or until a knife inserted near the center comes out clean.
Transfer quiche to a wire cooling rack. Let stand for 10 minutes before serving. Garnish with additional thyme, if desired.