Quiche de Acelgas

Ingredientes

• 1 tablespoon olive oil
• 1 teaspoon salt
• 4 ounces swiss chard, leaves + stems separated + roughly chopped (~ 1/2 bunch, or 1 cup ribs, 2 cups (packed) chopped raw leaves)
• 2 cloves garlic, roughly chopped
• 1 9" pie dough (prepared)
• 4 ounces goat cheese, flaked apart with a fork
• 1 ounce Parmesan, freshly grated
• 3 eggs
• 2/3 cup milk
• 1/3 cup heavy whipping cream
• 1/4 teaspoon nutmeg, freshly ground

Preparación

1. 1

   Pre-heat oven to 350ºF.

2. 2

   --- Cook Swiss Chard: ---

3. 3

   Heat oil in a skillet over medium heat. When oil is hot, add chard stalks and salt. When stalks soften, add garlic and cook until fragrant.

4. 4

   Add the chard leaves, and cover 1-2 minutes, stirring occasionally, until the leaves soften and release moisture. Remove greens and garlic from pan, discarding any extra liquid.

5. 5

   --- Blind Bake Pie Dough: ---

6. 6

   Arrange pie dough inside a pie pan. Prick the bottom and sides with a fork. Set parchment paper on top of dough, and add pie weights or dry beans. Bake 10 minutes. Remove weights and parchment paper.Tip: Pre-made, pre-formed, frozen pie dough will not need pie weights added while blind baking.

7. 7

   --- Make the Quiche: ---

8. 8

   Gently press the greens into the pie dough, and add half the cheese.

9. 9

   Add 3 eggs, milk, cream, and nutmeg to a mixing bowl. Use an electric hand mixer to whip the mixture until it doubles in size. (Alternatively, whisk vigorously by hand.)

10. 10

    Add the remaining cheese to the egg and milk mixture, and gently fold in with a spoon. Take care not to over-stir.

11. 11

    Pour the egg mixture into the pie pan. Tip: Do not overfill the quiche-- any extra mixture can be discarded, saved for another quiche, or used to dip bread in for French toast.

12. 12

    Tent quiche loosely with aluminum foil. Bake 45 minutes. Remove foil, and bake 15-20 more minutes until the quiche is golden and set. Quiche should jiggle slightly when moved.

13. 13

    Allow quiche to cool for at least 1 hour, or refrigerate overnight. (Quiche will not be fully set until cooled.)

14. 14

    Serve cool.

15. 15

    Leftovers / Make Ahead + Refrigerate:Refrigerate and use within 2-3 days.Make Ahead + Freeze: Bake quiche, and allow to cool completely. Wrap tightly with plastic wrap, and slide into a freezer bag. Use within 2 months.Reheat from Frozen: Do not thaw. Bake at 350ºF for 20-25 minutes, or until pie is warm.Tip: If freezing, bake quiche in either a disposable aluminum pie pan or in a tart pan with removable sides. (Allow quiche to fully cool before removing the pan.)