Quiche with red chard
After thinking about what to do with that red chard in our veggie box this week, I decided to use it in a quiche. I also had a little leftover roasted chicken breast which I cubed and browned. And we actually had a block of cave-aged gruyere that we’d just opened the night before, so that went in too.
Quiche is so easy to make, and so adaptable. And so tasty. Ham and gruyere is classic, but really, you could put just about anything in a quiche.
Just beat 3 eggs with a cup and a half of heavy cream (Stephanie likes to add an extra yolk). Meanwhile pre-bake the crust for 10-15 minutes. Once it’s golden, put all your pre-cooked meats, veggies, and cheese on the bottom of the pie crust and pour the egg-cream “custard” over it all. Stick it in the oven at 350°F for 45 minutes and you’re good to go.
I’ve become a big quiche-maker since living in NYC. It is so versatile, in that any kind of meat, and any kind of cheese, and lots of different veggies, work well within the form. And my son loves eggs. Nice to see some quiche-appreciation going on.