Chard and leek quiche

Here to remind you that quiche is delicious and highly underrated πŸ‘πŸ»πŸ‘πŸ»πŸ‘πŸ»

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.

photo of completed recipe: Here to remind you that quiche is delicious and highly underrated πŸ‘πŸ»πŸ‘πŸ»πŸ‘πŸ» This one has leeks, chard, bacon, and plenty of cheese. Tried out my new…
  • 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

Ingredients

  • 1

    pie crust

  • 1

    tablespoon butter

  • 1

    leek, trimmed, washed, and thinly sliced

  • 1

    bunch rainbow chard, washed and roughly chopped

  • 3

    strips cooked bacon, crumbled

  • 1

    cup milk or cream

  • 3

    eggs

  • 1

    tablespoon rosemary, minced

  • ~1

    cup cheese - I used a combo of chevre, parmesan, and shredded monterey jack

  • salt and pepper

Instructions

  1. Prepare the crust

    Pre-heat the oven to 425Β°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.

    Pre-heat the oven to 425Β°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.
  2. 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 350Β°F.

    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 350Β°F.
  3. Cook the leeks

    Sautee leeks in 1 tablespoon of butter over medium-low heat until soft, 10-15 minutes. Season with salt and pepper.

    Sautee leeks in 1 tablespoon of butter over medium-low heat until soft, 10-15 minutes. Season with salt and pepper.
  4. 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.

    Add the chard to the pan and cook until wilted, another 5 minutes. Allow to cool slightly before mixing with the eggs.
  5. Prepare the filling

    Whisk the eggs and cream together. Stir in the cheese, chopped bacon, leek/chard mixture, and rosemary.

    Whisk the eggs and cream together. Stir in the cheese, chopped bacon, leek/chard mixture, and rosemary.
  6. Bake

    Pour the filling into the pie crust. Bake at 350Β°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.

    Pour the filling into the pie crust. Bake at 350Β°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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