Chard and Feta Quiche
- Ready In:
- 1hr 5mins
- Ingredients:
- 9
- Serves:
-
4-6
ingredients
- 1 frozen puff pastry sheet
- 2 tablespoons oil
- 1 onion, cut into half and thinly sliced
- 2 bunches of rainbow chard leaves, washed and roughly chopped
- 4 eggs
- 3⁄4 cup heavy cream
- fresh ground pepper
- fresh ground nutmeg
- 8 ounces feta cheese
directions
- Roll the puff pastry dough to fit the gratin dish and bake for 15 minutes at 400°F After it's done, lower the oven temperature to 375°F and place the pie pan on a wire rack to cool.
- Saute the onion and the chopped chard stem with olive oil over a medium heat for about 8 minutes or so until the onion is soft and starting to caramelize.
- Add the chopped chard leaves, cook for 8 more minutes over a medium high heat until the liquid is evaporated.
- Add a third of the cheese on the bottom of crust until it's all covered, top with the vegetable mixture and then cover with the remaining cheese.
- Mix together the eggs with the heavy cream and season with freshly ground pepper and nutmeg.
- Pour over the vegetable mixture and cheese.
- Bake for 30-35 minutes and cool on a wire rack for about 10-15 minutes before slicing.
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RECIPE SUBMITTED BY
annh53182
Union Grove, 89