It’s time for Secret Recipe Club once again This month I was assigned a blog I had not read before, The Chefanies. I was really psyched to see the recipes on their site and see which one would tickle my fancy. I finally decided to try something I had never made before – quiche. In the past I have ordered quiche a few times while at brunch but have never attempted to make it at home. I’m glad I finally made the plunge and made this recipe. It was perfect and Mr.NN really seemed to enjoy it. In fact, he almost ate the whole thing! If that is not a shining endorsement for this dish I don’t know what is! It’s filled with Swiss chard, leeks and gruyere cheese. Delicious!
I made very little changes to the recipe except I cut down on the egg and liquid ingredients and added some Parmesan cheese. I saw a note the Chefanies made about possibly not needing all the filling. I didn’t want that to happen. I found the adjusted measurements worked out perfectly.
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Swiss Chard, Leek & Gruyere Quiche
5 tablespoons all-purpose flour, plus more for work surface
1 raw pie pastry (your favorite pie dough or store bought)
8 large eggs
1 1/2 cups creme fraiche
1 1/2 cups whole milk
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 tablespoons finely chopped fresh thyme
2 heaping cups torn Swiss chard leaves
1/2 cup Gruyere cheese
1/4 cup Parmesan cheese
1 Leek - sliced thinly
Source: The Chefanies
On a lightly floured work surface, roll dough into a 16-inch round. With a dry pastry brush, sweep off any excess flour; fit dough into a 2-inch deep-dish tart pan with a removable bottom, gently pressing it into the sides. Using a sharp knife, trim the dough evenly with the edge of the pan. Cover with plastic wrap; chill tart shell until firm, about 20 minutes.
Preheat Oven to 375 degrees
Line the tart dough with a sheet of parchment paper and fill with pie weights. 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. Transfer to a wire rack; let cool completely.
In the bowl of an electric mixer fitted with the whisk attachment, mix together 1 egg and flour on high speed until smooth. Add the remaining 7 eggs and continue mixing until well blended.
Place creme fraiche in a medium bowl and whisk until smooth; add milk and continue whisking until well combined. Add to mixer along with salt, pepper, and thyme; mix until well combined. Strain mixture into a large bowl through a fine mesh sieve.
Sauté Leeks in olive oil until soft
Tightly pack Swiss chard leaves, leeks and cheese into prepared tart shell.
Pour over egg mixture until tart shell is full
Bake 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.
Transfer quiche to a wire rack 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.