Swiss Chard Quiche with Potato Crust
yields 1 quiche
- 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.
- 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.