The Swiss chard that I planted back in the spring is having a major rebirth right now. Tons of chard. Really big leaves. We are all chard lovers here but even this is a little beyond what we can handle. Sometimes you can get too much of a good thing… So, when our produce bin is overflowing with greens, quiche is one of my favorite go-to meals.
Quiche is really easy to make. Very hard to mess up. The toughest part is making the crust … (Or you can cheat, like me, and buy your crust pre-made.) I picked up two gluten-free frozen crusts and immediately set one on the counter to thaw for a minute or two while I pondered my options. Whether you make your own crust or buy it pre-made, you will want to pre-bake it for at least 10 minutes and let it cool before you cook your actual quiche in it to prevent any soggy bottomed crust issues. I don’t do anything fancy, I just prick the bottom of the pie crust with a fork and throw it in the oven at 350 for 10 minutes… I run a house, not a restaurant, right? This approach seems to work just fine. No pie weights required. 🙂
We had an abundance of Swiss chard so, of course, we used a lot of chard. If you have spinach or another green on hand, use that! What green doesn’t taste good cooked up with bacon and onions? I wish I could give you an exact amount of greens to use in this recipe but, truthfully, I cooked up all the chard we had on hand, ate some, and put the rest in the bottom of the quiche until it looked like we might not fit the custard over top…
Chard and Goat Cheese Quiche With Duck Eggs
- 1 9- inch pie crust
- 1 bunch of Swiss chard , stems removed, leaves chopped
- 1/2 onion , chopped
- 3 to 5 slices of bacon , chopped
- 2 to 3 cloves of garlic , chopped
- 1/2 cup shredded cheese (I like to use an aged cheddar or gruyere)
- 3 duck eggs (or large chicken eggs)
- 1 cup half and half
- 1/2 cup milk
- 6 to 8 tablespoons plain goat cheese
Pre-bake the pie crust at 350 degrees for about 10 minutes.
Saute the Swiss chard, bacon, onions, and garlic in a pan over medium heat until the bacon is somewhat crispy and the chard is totally soft and wilted.
Spread the chard and bacon and onion mixture evenly over the bottom of the pan. Sprinkle with shredded cheese.
Whisk together the duck eggs, half and half, and milk. Pour evenly over the chard. (The duck eggs are very similar to regular chicken eggs except that it seemed like I needed a little extra muscle to combine the yolk and the egg white with the milk and cream.)
Gently lay 6 to 8 tablespoons of goat cheese over the custard.
Cook the quiche for about 40 to 45 minutes at 350 degrees. Turn off the oven and let it sit for another 5 to 10 minutes.
Serve warm or at room temp! Enjoy!