Swiss Chard and Mushroom Quiche

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With Shavuot right around the corner, people have been focusing on their cheesecakes, blintzes and quiches.  In fact,  it seems as if people have been cooking for weeks already, and posting their delicious looking pictures on facebook.  Not me.  While I have been contemplating my menus for the upcoming 6 meals I need to prepare,  I have not started cooking at all.  Just observing and collecting recipes.   It’s kind of ironic that I made a delicious quiche on Pesach, which I had to adjust to be kosher for passover, and now I will most likely make it for Shavuot.  Although with all the matzah meal I have left over, I probably should just make it kosher for passover as well, as it was quite delicious that way.  This quiche is adapted from a recipe of Martha Stewart’s which I found online when I was looking for something to do with the swiss chard and mushrooms I had bought for no reason at all.  I simply googled recipes with swiss chard and mushrooms and this lovely quiche popped up.  I loved the fact that it is made as a large flat tart, and not in your typical round deep dish pan.  Served in small squares, it would make a great starter or main dish for any of your dairy meals!

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Swiss Chard and Mushroom Quiche

Crust:

2 sticks unsalted butter or margarine, cut into small pieces

2 2/3 C. flour

Kosher salt

1 large egg, plus 1 large egg yolk

1/4 C. plus 3 Tbsp. ice water

Filling:

3 Tbsp. unsalted butter or margarine

1 lb. cremini mushrooms, cut into quarters

2 cloves garlic, minced

1 bunch swiss chard (12 oz), washed well, ribs and stems separated from leaves and cut into pieces.  Cut leaves into pieces.

9 large eggs

3 1/4 C. half-and-half or whole milk

3  C. shredded cheddar cheese

Make the crust:  Pulse butter, flour and 1 teaspoon salt in a food processor until it resembles coarse meal.  Whisk together egg, yolk and water, and drizzle into flour mixture.  Process just until a dough forms.  Place dough on plastic wrap and shape into a rectangle.  Wrap the dough in the plastic, and refrigerate at least 1 hour.

Press dough into the bottom and up the sides of a greased large rimmed cookie sheet.  (Alternatively, you can roll dough out with a rolling pin and transfer onto cookie sheet)  Refrigerate dough on the cookie sheet for about 15 minutes.  Preheat oven to  375 degrees.   Remove cookie sheet with dough and bake in the oven, covered with parchment paper, and weighted with dry beans, for about 40 minutes.

Make the filling:  Saute mushrooms in 2 tablespoons butter until tender, about 8 minutes, or until all liquid released from mushrooms has evaporated.  Season with salt and pepper and  set aside.  Cook garlic in 1 tablespoon of butter over low heat, about 1 minute.  Stir in Swiss chard stems, and cook for 2-3 minutes, then add the leaves, raise heat, and saute until wilted, and all liquid has evaporated.  Toss chard with mushrooms and set aside.

Whisk the eggs with the half and half and 2 tsp. of salt.

Sprinkle the cheese on the crust.

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Then top with the chard and mushroom mixture.

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Carefully pour the egg mixture on top of the vegetables until it reaches no higher than 1/4 inch from top of the crust.  Discard any extra.

Bake the quiche until custard is just set, about 35-45 minutes.