My mother loves a good quiche – which I’ve always found ironic since she doesn’t like eggs. Nonetheless, she has evolved into quite the quiche connoisseur. To meet her quiche requirements, it must have the right proportion of fluffy egg to mix-in ingredients. She also has opinions about the crust. While the crust I use for this quiche might not be her favorite, it is certainly the easiest. And since no rolling pin is required, my son can easily press the dough into the springform pan.
Many of my recipes start with a mystery ingredient included in my weekly CSA box. This recipe is no different. When I arrived home with a beautiful bunch of fresh-from-the-farm rainbow chard, my mind ran wild with recipe ideas. Until, I realized I have never actually used rainbow chard in a recipe. Hum, what to make with these beautiful greens? Leftover bacon and farm fresh eggs, thanks to Heather and her flock, were sitting at eye-level in my refrigerator. Why not make a quiche?
Quiches are a perfect way of repurposing leftovers from dinner into a delicious breakfast. The leftover caramelized onions and thyme from a chicken entrée the night before blended nicely with the leftover cheese from homemade macaroni and cheese. Feel free to substitute the cheeses for whatever you have in the refrigerator. In fact, this whole recipe is nothing but a framework for repurposing leftovers. Endless creative quiche-friendly ingredient combinations await you in your refrigerator.
Bacon and Swiss Chard Quiche
- Total Time: 1 hour 45 minutes
- Yield: 16 slices 1x
Description
this whole recipe is nothing but a framework for repurposing leftovers. Endless creative quiche-friendly ingredient combinations await you in your refrigerator.
Ingredients
Crust
- 2 cups self-rising flour
- 5 ounces lard
- 4 ounces cream cheese
- 4 Tbs ice water
- 3/4 tsp salt
Quiche
- 9 large eggs
- 3/4 cup whole milk
- 1/2 cup heavy cream
- 1/3 cup crème fraiche
- 1/4 cup parmesan cheese, finely grated
- 4 ounces fontina cheese, grated
- 2 ounces gouda or gruyere cheese, grated
- 1 tsp fresh thyme, chopped
- 1/4 cup caramelized onions
- 1/2 bunch swiss or rainbow chard (about 5–6 large leaves, de-stemmed and roughly chopped)
- 5 pieces cooked bacon, roughly chopped
- 1/2 tsp ground pepper
- Salt to taste
Instructions
- Heat oven to 350 degrees Fahrenheit.
- Make the crust: Mix the self-rising flour with the lard and cream cheese. This is easy to do with your fingers, a fork, a pastry cutter, or a blender. Add the ice water and salt. Mix to form into a dough ball. Press the dough ball into the bottom of a spring form pan. Form the crust along the sides of the spring form pan. Place in the freezer for 20 minutes. Pierce the crust several times with a form. Place tin foil or parchment paper on the inside of the crust and weigh down with pie weights or dried beans. Bake for about 15 minutes.
- While the dough is cooking, make the quiche: Whisk the eggs together in a large bowl. Add in whole milk, heavy cream, crème fraiche, and cheeses. Stir to incorporate. Add in the thyme, onion, swiss chard, bacon, pepper, and salt. Stir to incorporate. Pour the egg mix over the partially baked crust.
- Bake for about 1 hour to 1 hour 15 minutes.
Notes
The quiche will puff up in the oven but then fall back down after removed from the heat and cooled.
- Prep Time: 45 minutes
- Cook Time: 1 hour
- Category: Breakfast
- Cuisine: Frenchy
Keywords: Breakfast, Quiche, Chard, Eggs