🌈 You know the thing about eating the rainbow? Yeah, I have just the thing for you! Rainbow Chard Quiche. 🌈 A beautifully flaky crust loaded with an eggy, cheesy filling with a touch of Dijon and garlic, encompassing deliciously flavorful rainbow chard. She’s a stunner! I could eat this all day long and can hardly think of a meal or an occasion were this beauty wouldn’t be an asset on your table. xoxo Donata
Ingredients
For the crust:
1 cup (200 g) all purpose flour
1/2 cup (100 g) butter at room temperature
4 tbsp (60 ml) milk (whole milk or 2 %, but not fat free)
1/4 tsp (6 g) salt
Extra flour for rolling out the crust
Extra butter for greasing the form
For the filling:
1 bunch rainbow chard, leaves coarsely chopped so you have 3 cups (150 g), stems cut into 1-inch pieces. If the stems are very thick, halve them.
1 red onion, chopped
2 cloves garlic, minced
Extra virgin olive oil
1/2 cup plus 1 tbsp (150 ml) heavy cream
1/2 cup (125 ml) milk
3 eggs
1 1/3 cup (150 g) Gruyère cheese, grated
2 tsp Dijon mustard
1 tsp salt
freshly ground pepper
For blanching the chard stems you’ll need a small pot with boiling water, salt, a bowl with ice water, a slotted spoon and a plate lined with paper towels.
Also needed: 10” baking tin or pie plate, rolling pin
Instructions
Put all the ingredients for the crust into a large bowl. First mix and then knead with your hands until a dough forms. Make a ball out of the dough, wrap it in cling film and refrigerate for at least 30 minutes or up to overnight.
In a pan over medium-high heat, sauté the onion, rainbow chard, garlic and a pinch of salt until the chard leaves are wilted and soft, about 6-8 minutes. Set aside.
Now you’re going to blanch the chard stems, so they’ll be a bit pre cooked but won’t lose their color. Heat a small pot of water with 3 tbsp of salt to boiling. Work in batches with the chard stems so the water never stops boiling. Also, work from the lightest color stem to the darkest, as the color can bleed into the water a bit. Leave in the boiling water for 3-4 minutes, until the stems are slightly cooked, but still crunchy. Remove from the pot with the slotted spoon and immediately plunge into the ice bath. Leave until cooled completely, then remove and let drain on the paper towels.
Preheat oven to 400 F (200 C).
Remove the quiche dough from the fridge so it can soften a bit. Mix together the heavy cream, milk, eggs, Gruyère, salt and a few turns of freshly ground pepper until well blended. Add the chard, onion and garlic mix you prepared earlier and mix through with a fork or whisk. Butter your quiche form.
Flour your work surface with a sprinkling of flour. Unwrap the quiche dough and roll out to about 11 inches with a rolling pin, adding more flour as needed to stop the dough from sticking.
Carefully transfer the dough to your baking tin and press into all the corners. Fill the filling mixture in. Cut off any excess dough. (Any dough leftovers are great for kiddos to make mini quiches!)
Gently arrange the blanched chard stems on top of the filling mix. You can be as finicky or as messy as you like!
Cover with aluminum foil and place in the oven. Bake for 30 minutes with the foil. Then remove the foil and bake for an additional 30 minutes until nicely set and slightly browned on top.
