It’s truly amazing the difference a week can make. It seems that overnight daffodils have taken over Seattle and suddenly at the farmer’s market there are greens besides kale! No offense kale, I love ya, but it’s nice to have some variety. I was head over heels happy to see small bunches of spinach and the sexiest green of all; Swiss chard. With it’s beautifully hued stalks and fan like leaves, it’s a looker. Now to be completely honest chard has not been my favorite veggie in the flavor department, but this gorgeous bunch seduced me entirely and I decided to give it another go! It was simply too pretty to pass up.
Potatoes, leeks, and farm fresh eggs also found their way into my basket, so I knew pretty quickly that my attempt at loving chard was going to take on an eggy cheesy breakfasty form. Then I remembered that I have some homemade pie dough in the freezer that has been there since Thanksgiving ummm I mean last week.
Thus this springy quiche was born. Which will forever be known as the recipe that made me love Swiss Chard not just for it’s ridiculously good looks but also for it’s flavor. Not too mention it’s health benefits. Hello Vitamin A, C & K as well as magnesium, iron, potassium, and fiber. It’s not just a pretty face.
There are a few steps to this quiche, but the results are worth it. It’s the perfect centerpiece to any brunch, or dinner for that matter. I’m not a huge breakfast person, so I love that quiche is not limited to the morning. The moment I was done photographing it I divvied it up into containers to be my lunch for the next few days. I should mention that I also ate about half of it while it was still steaming hot, seriously it was that good!
- 1 leek
- 1/2 cup packed swiss chard (roughly chopped)
- 1 medium potato
- 5 eggs
- 1/3 cup heavy cream (you can also use milk, but I like the ummm creaminess)
- 1/2 cup shredded sharp cheddar (the sharpest you can find! I love Tillamook’s!)
- sea salt & pepper
- 2 tbsps olive oil
- 1 you favorite pie dough recipe
- Preheat your oven to 400. Roughly chop potato into about 1 inch pieces. Place on a baking sheet and coat with 1 tbsp olive oil and a generous pinch of salt. Bake for 30ish minutes, stirring once half way through. The skin should be golden and center soft.
- Chop leeks into discs and place in sautee pan with 1 tbsp olive oil and a pinch of salt. Cook for about 5 minutes.
- Meanwhile roughly chop chard and add to the sautee pan with the leeks along with a tiny pinch of salt. Cook another 5 minutes or so until slightly wilted.
- Roll out your pie dough and place in your pie pan. Gently press it into the bottom and poke with the tines of a fork to pierce the bottom only.
- When all the veggies are ready place eggs, cream, cheddar, cheese, leeks/chard mixture, potato, and a generous dash of salt and pepper in a large mixing bowl and fold to combine.
- Pour into pie shell, trim and crimp edges, and bake at 350 for 35-40 minutes until the quiche is set and no longer jiggly.
- Serve warm. Enjoy!