Chard and Feta Quiche

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READY IN: 1hr 5mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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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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