This recipe makes a robust quiche that makes a great centre piece dish.
Pie crust recipe:
1 tsp salt
1/3 cup ice water
3/2 cups plus 2 tbsps purpose/pastry flour, plus some for work surface
1/2 cup (1 stick) plus 3 tbsps chilled butter or margarine, cut into 1 inch pieces
Mix salt and water together in a bowl, Keep cold.
Place flour and butter in another bowl, mash and stir together until mixture forms large-ish chunks. Add salt water mixture and continue mashing/ stirring until a dough has formed but is still chunky.
On a lightly floured work surface, form dough into a disk about an inch thick. Chill at least 2 hours and up to overnight.
Makes one 10 inch quiche
6 tbsps all-purpose flour, plus more for work surface
6 large eggs
2 cups half and half
2 tsps salt
1 tsp black pepper
1 tbsp thyme
2 cups torn/chopped Swiss chard leaves
1/4 cup crumbled blue cheese
1/4 cup crumbled feta cheese
- On a floured work surface, roll pastry dough into a 12 inch round. Fit dough into a 2-inch deep-dish tart pan with a removable bottom, gently pressing it into the sides. Trim the dough evenly with the edge of the pan. Chill shell until firm, or for roughly 20 minutes. Preheat oven to 375 degrees.
- Line the dough with a sheet of parchment paper and fill with pie weights (water-logged legumes work well in a pinch). 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. Remove from oven, and let cool completely.
- In a bowl, whisk together 1 egg and flour on high speed until smooth. Add the remaining eggs and continue mixing until well blended.
- Place half and half in a medium bowl and whisk until smooth. Add to mixture the salt, pepper, and thyme; whisk until well combined.
- Tightly pack Swiss chard leaves and cheese into prepared pastry shell. Pour over egg mixture until tart shell is full (you may not need to use all of the egg mixture). Bake for 20 minutes; reduce temperature to 325 degrees, and continue baking until filling is slightly firm, rather than liquid, and crust is a deep golden brown, 40 to 50 minutes more. Allow quiche to cool until set, about 20 minutes. Serve warm or at room temperature. To reheat, cover quiche with aluminum foil and bake in an oven heated to 325 degrees for about 15 minutes.