Teresa's Recipes
Swiss Chard and Leek Quiche
This Swiss Chard and Leek Quiche is a savory delight that perfectly marries the earthy flavors of Swiss chard and leeks, with the creamy richness of Gruyère cheese and a custardy filling. It's a classic French dish, originally from the Lorraine region, that has been adapted over time to incorporate a variety of ingredients. This version offers a hearty and satisfying vegetarian option that is sure to impress.
Ingredients
- 1/8 teaspoon Nutmeg
- to taste Salt and pepper
- 1 cup, grated Gruyère cheese
- 1 cup Milk
- 4 large Eggs
- 2, cleaned and thinly sliced Leeks
- 1 bunch, stems removed and leaves chopped Swiss chard
- 1 (9-inch) Pie crust
- 2 tablespoons Olive oil
Dietary Notes
- Servings: 8
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Calories: 280
- Fat: 16g
- Carbs: 22g
- Protein: 12g
- Sodium: 310mg
- Sugar: 3g
Instructions
- Preheat the oven to 375°F (190°C).
- Roll out the pie crust and press it into a 9-inch (23 cm) quiche dish or pie pan.
- In a large skillet, heat the olive oil over medium heat.
- Add the sliced leeks and cook until softened, about 5 minutes.
- Add the chopped Swiss chard leaves and cook until wilted, about 3 minutes. Remove from heat and set aside.
- In a mixing bowl, whisk together the eggs, milk, grated Gruyère cheese, salt, pepper, and nutmeg to create the quiche filling.
- Spread the cooked leeks and Swiss chard evenly over the pie crust.
- Pour the egg mixture over the vegetables.
- Bake in the preheated oven for 35-40 minutes, or until the quiche is set and golden brown on top.
- Allow the quiche to cool for at least 10 minutes before slicing and serving. This will help the quiche set and make it easier to slice.
Tips
- For a vegan version, replace eggs with tofu, use a non-dairy milk, and substitute the cheese with a vegan cheese of your choice.
- You can replace Swiss chard with spinach or kale if preferred.
- If you like a bit of heat, add a pinch of red pepper flakes to the egg mixture.