Chard and leek quiche
Here to remind you that quiche is delicious and highly underrated 👏🏻👏🏻👏🏻
This one has leeks, chard, bacon, and plenty of cheese. Tried out my new tart pan (❤️ @whisknyc) and I’m a fan of the crust to custard ratio.
You'll be eating in: 1 hour and 45 minutes (assumes you have a pre-made but not parbaked pie crust)
Active time: 25 minutes
Yield: 4-6 servings
leek, trimmed, washed, and thinly sliced
bunch rainbow chard, washed and roughly chopped
strips cooked bacon, crumbled
cup milk or cream
tablespoon rosemary, minced
cup cheese - I used a combo of chevre, parmesan, and shredded monterey jack
salt and pepper
Prepare the crust
Pre-heat the oven to 425°F. Roll out your pie crust and place it in your baking dish (a 9" pie plate, 8-10" cast iron pan, or 9.5" tart pan all work). Dock the dough with a fork and return to the fridge until your oven is done preheating.
Par-bake the crust
Place a piece of parchment paper on top of the crust and fill to the rim with pie weights, rice, or sugar. Bake for 25 minutes. Remove from oven, remove the weights and let cool at room temperature. Reduce oven temp to 350°F.
Cook the leeks
Sautee leeks in 1 tablespoon of butter over medium-low heat until soft, 10-15 minutes. Season with salt and pepper.
Cook the chard
Add the chard to the pan and cook until wilted, another 5 minutes. Allow to cool slightly before mixing with the eggs.
Prepare the filling
Whisk the eggs and cream together. Stir in the cheese, chopped bacon, leek/chard mixture, and rosemary.
Pour the filling into the pie crust. Bake at 350°F for 20-30 minutes, less time for a shallower dish like a tart pan, more time for a deeper pie pan. If you have leftover filling (I did when I used a tart pan) - cook the remaining in ramekin(s) at the same temperature as the bigger quiche, removing ~5-10 minutes before the quiche is done.
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