this blog post and a blog I'd never seen before. The Internet just goes on forever.
Generally speaking, I don't do quiche. I like to cook, but I am lazy, and quiche involves that whole crust thing. When I wrote down my week's menu plan, I put this down as a frittata instead. Then I thought, It's a Sunday afternoon. You have time. You've been scrambling for weeks, it's time to slow down. When are you going to have another chance to do this? So I got together the ingredients for the dough.
At which point our three-year-old ambled over and said, "Wet," in that particularly forlorn tone he uses on these occasions. In this case, wet meant a diaper blowout of proportions that required immediate laundry and bathing. So this almost became a frittata after all, but I got it together, made the dough (with 6yo's assistance), etc., etc. Grumbling to myself the while.
And it was absolutely worth it. I am a quiche convert. This may become a weekend "thing" now. I am going to reprint the recipe here because I made so many changes, mainly due to my not having a deep-dish tart pan, and partly due to the aforementioned laziness.
Swiss Chard, Leek, and Gruyere Quiche
2 1/2 Tbsp all-purpose flour
1/2 recipe Flaky Tart Dough (it's Martha, you can't go wrong; cutting the recipe in half worked fine)
5 large eggs
1 cup whole milk
1 teaspoons salt
1 teaspoon freshly ground black pepper
1 tsp dried thyme
2 heaping cups torn Swiss chard leaves
1/2 cup Gruyere cheese
1 leek, sliced thinly
1. Make and chill the tart dough. After chilling, on a lightly floured work surface, roll dough into a 16-inch round. With a dry pastry brush, sweep off any excess flour; fit dough into a tart pan with a removable bottom, gently pressing it into the sides. Using a sharp knife, trim the dough evenly with the edge of the pan. Cover with plastic wrap; chill tart shell until firm, about 20 minutes.
2. Preheat Oven to 375 degrees
3. Line the tart dough with a sheet of parchment paper and fill with pie weights (or dried beans, or whatever). Transfer to oven and bake until light brown, about 25 minutes. Remove weights and parchment paper and continue baking until golden brown, about 5 minutes. Transfer to a wire rack; let cool completely.
4. Whisk 1 egg and 2 1/2 Tbsp flour until smooth. Add the remaining eggs and continue mixing until well blended.
Add milk, salt, pepper, and thyme; mix until well combined.
5. Sauté leeks in olive oil until soft. Add the chard and cook until just wilted. Allow to cool, then add to the egg mixture. Pour it all into your cooled tart shell. (You may want to put the tart on a baking pan in case of leaks.)
6. Bake until filling is slightly firm and crust is a deep golden brown, 40 to 50 minutes.
7. Transfer quiche to a wire rack to cool until set, about 20 minutes. Serve warm or at room temperature.
The two of us polished off almost the entire thing for dinner, with a side of soup; it would serve four for lunch or with a more substantial set of side dishes (or daintier appetites!).