Swiss Chard Quiche with Potato Crust

theproducemoms.com
yields 1 quiche
Ingredients
​Potato Crust

• 3-4 potatoes
• 3 tbsp olive oil
• 2 tsp salt
• 1/2 tsp pepper divided
• 1 tbsp Parmesan cheese grated

Quiche

• 2 tbsp unsalted butter
• 1 sweet onion thinly sliced
• 1 bunch Swiss Chard stems removed and leaves chopped
• 1 cup Gruyère cheese shredded
• 5 eggs
• 2 cups half and half
• 1 tbsp fresh thyme minced
• pinch salt and freshly ground pepper

Preparation​
Potato Crust

• Preheat the oven to 400°F (200°C). Spray quiche dish with cooking spray.
• Peel the potatoes, then thinly slice a knife or mandolin.
• Add the sliced potatoes to a large bowl and drizzle with the olive oil, 1 teaspoon of salt, ¼ teaspoon of pepper, and the Parmesan and toss with your hands or a spoon to coat.
• Arrange the potato slices in a pie dish, starting from the middle and working your way out, overlapping the potato slices. Fill in any gaps with leftover potato slices.
• Bake the crust for 15 minutes, or until the potatoes are just cooked and not yet brown.

Quiche

• Reduce the oven temperature to 350˚F (180˚C).
• In a large frypan over medium heat, melt the butter. Add the onion and chard and cook, stirring occasionally, until tender, about 5 minutes.
• Sprinkle 1/2 cup of the cheese evenly over the potato crust. In a large bowl, whisk the eggs until blended. Whisk in the half-and-half and thyme, and season with salt and pepper. Stir in the onion, chard and the remaining 1/2 cup (2 oz./60 g) cheese. Pour the egg mixture into the potato crust.
• Bake until the filling is set and slightly puffed and the crust is golden brown, 35-40 minutes. Transfer to a wire rack and let cool briefly.

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