Before I start just let me say that this quiche works perfectly well with spinach, I just make it with swiss chard because I always have plenty growing in the garden at this time of year. I cook chard in many ways, often opting for a simple recipe that just has the chard, some potatoes and onions. Today though I am going for a slightly more complex one, because this dish can be frozen.
As you have probably gathered by now I am pretty much guided by the seasons. Within the next couple of weeks I will be planting tomatoes, and they will be going right where the chard is currently. I therefore need to find ways of storing what is left of this year’s chard crop.
On some occasions I cook to freeze, but more often than not I just make more than I need and freeze the surplus. The following recipe makes a large quiche, you may want to cut the quantities down somewhat or, like me, freeze the surplus. Making an extra helping or two normally entails little extra preparation or cooking time and therefore little extra energy.
A quick word on pastry. I tend to use butter and lard in my pastries. I think it gives a far better flavour and texture. You can of course use margarine or any other product you feel appropriate. I also tend to leave my pastry a little thicker than modern convention might dictate. In my opinion a good, well made pastry, should be an integral part of the dish and enjoyed just as much as the filling.
So without further ado, let’s get on with the recipe:
Sausage and Chard Quiche
Makes a 25cm diameter quiche.
2 Garlic cloves
3 Slice of bacon (thin cut)
2 Medium chard leaves
5 Large eggs
75g Cheddar cheese
To make the Pastry:
Mix together the flour and salt then rub in the butter using the tips of your fingers. The resultant mixture should resemble breadcrumbs.
Lightly beat the egg yolk then cut into the flour. Don’t overwork the dough, a cutting action will mix in the liquids gently. Just cut through the mixture and rotate the bowl slightly before cutting again. Keep going until the egg yolk is mixed in.
Add cold water little by little, cutting it into the flour until the mixture just starts to come together. Knead to form a ball. The dough should not be too soft yet should hold its shape well. If it is too hard or still crumbly, cut in a drop more water.
Wrap in cling film and chill for an hour.
Meanwhile make the filling:
Chop the onion and garlic and fry in a little oil until just starting to soften.
Chop the bacon and add into the onion mixture.
Chop the sausages into small pieces and add into the onion mixture.
Continue to fry until everything is cooked.
Only the green part is used from the chard leaves. Remove the chard stalks and finely shred the green part of the leaves only.
Drain as much oil or fat from the onion mixture as possible as we want as little as possible in the finished quiche.
Put the pan back on the heat, add the shredded chard leaves and cover. Cook for 5 minutes. The leaves should be well wilted and have reduced their volume considerably.
Take off the heat and place the pan so one side is slightly raised. Scrape the contents of the pan to the higher side to leave room for any oil or fat to drain to the lower half whilst you make the rest of the quiche.
Beat the eggs then beat in the cream. Add a pinch of salt per egg and a good grind of pepper.
Add the onion mixture into the eggs, leaving behind as much of the oil and fats as possible. Mix everything together.
Grate the cheese into the eggs.
Preheat the oven to 190ºC.
Lightly butter a 25cm deep pie tin.
Roll out the pastry to line the tin. Carefully trim off the top with a sharp knife.
Gently fill the pastry case, a ladle-full at a time, ensuring the filling is evenly spread throughout the pastry shell.
Bake for about 35 minutes or until the quiche is firm in the centre.
The quiche is best eaten whilst still warm, but looses little from being frozen. It will give 4 to 6 good sized pieces.
As always, I hope you have enjoyed the recipe and please drop me a line with any questions or comments you might have.
tsp – Teaspoon – 5ml
tbsp – Tablespoon – 15ml
2016 Lincoln W. Betteridge