BLUE GOOSE FARM ~ Nicktown, PA

FROM OUR HANDS TO YOUR TABLE

<< Back

Bacon and Swiss Chard Quiche

  • 1 prepared pie crust dough homemade or store bought
  • 3 eggs
  • 1 cup heavy cream  or a mix of milk and cream
  • 1 cup grated cheddar cheese
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 4 slices bacon
  • 1 small yellow onion diced (or 2-3 scallions)
  • 8 oz. Swiss chard leaves and stems chopped, or other leafy green such as spinach or kale (about 4 cups)

 

  • Preheat your oven to 400 degrees F.
  • Line a quiche pan or pie pan with prepared pie crust. Crimp edges and place parchment paper inside, and fill with pie weights (or alternative, such as dried beans).
  • Blind bake your pie crust halfway by placing the pie pan on a rimmed baking sheet and baking for 15 minutes. Remove from oven and remove pie weights/beans and save for another time and discard parchment paper. Turn oven temperature down to 375 degrees F.
  • Meanwhile, in a large bowl. whisk together the three eggs and heavy cream (1 cup) until smooth. Stir in the grated cheddar cheese (1 cup), kosher salt (1/2 teaspoon), and black pepper (1/4 teaspoon). Set aside.
  • In a large skillet, cook the four strips of bacon until crispy. Set aside on a paper towel lined plate.
  • Remove all but two tablespoons of the bacon grease from the skillet. Add the diced onion and sauté over medium-high heat until softened and starting to brown, about 3 minutes.
  • Add the Swiss chard and sauté until both the leaves and the stems are tender and most of the liquid has evaporated, 5-7 minutes.
  • Meanwhile, chop up the bacon slices. Add them to the skillet when the chard has finished cooking.
  • Place the chard and bacon mixture in the bottom of the half-baked pie crust. Spread out evenly.
  • Pour the egg, cream, and cheese mixture on top. Spread it out evenly, ensuring especially that the cheese evenly coats the top.
  • Bake the quiche at 375 degrees for 20 minutes, or until browned on top and filling is firm when you shake it slightly.
  • Allow to cool for 10 minutes at least. Cut into 8 slices and serve warm or at room temperature.
This entry is related to the following products. Click on any of them for more information.
Onion, Swiss Chard,