by Natalie, with a little help from the big Better Homes and Gardens Cookbook
3 T cooking oil
1 leek, rinsed and chopped into small pieces (1/4-inch)
1 bunch of Swiss chard (about 1/2 lb), stems and leaves separated -- both chopped finely
4 cloves of garlic, minced
Juice from 1/2 lemon (about 1 T)
1 cup milk
1/2 cup heavy cream or half and half
1/2 tsp Kosher salt
dash of pepper
1 T flour or cornstarch
1 cup shredded asiago cheese (about 5-6 oz)
dash of nutmeg
single pie crust, pre-baked
Preheat oven to 325 degrees F.
In a large skillet, heat oil to medium-high heat. Add chopped leeks and stems to the skillet. Cooking, stirring frequently until vegetables begin to soften, about 3-4 minutes. Add chopped leaves, chopped garlic and lemon juice. Turn the heat down to medium and continue to cook until the vegetables are tender, another 6-8 minutes. Remove vegetables from the heat and set aside to cool.
While they're cooling, whisk the eggs, milk, cream, salt, pepper, and nutmeg together in a medium-sized bowl. In a separate bowl, combine the shredded cheese and flour, mixing well to coat evenly. When the greens are slightly warm, add them to the egg mixture. Add the cheese to the egg mixture and stir until everything is thoroughly combined.
Pour mixture into the prepared pie crust. Bake for about 40-45 minutes. The quiche is done when a knife inserted into the center comes out clean.
Makes 4-6 servings.
1. My pie crust didn't get too dark, but if yours does, cover the edges with some aluminum foil.
2. You could substitute any sharp-flavored cheese here, like Parmesan, manchego, feta, or even Swiss, and you can also switch out the chard for kale, mustard greens or collard greens. Just don't use the stems if you switch them out.
3. To prep a leek, cut off the darker green parts and use the rest as you would a green onion. Make sure to rinse them well -- leeks are known to be really gritty between layers.