Bacon and Arugula Quiche
Bacon and Arugula Quiche requires approximately 45 minutes from start to finish. This recipe serves
Quiche with Swiss Chard and Mushroom
Details
- Servings: 7
- Vegetarian: True
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Cuisine
- Mediterranean
- French
- European
- lunch
- main course
- morning meal
- brunch
- main dish
- breakfast
- dinner
Ingredients
- 3 large pastured organic eggs
- 1 cup heavy cream
- 4 ounces white or crimini mushrooms, chopped
- 1/4 cup finely chopped red onion or shallot
- 2 tablespoons butter
- 5 ounces Swiss chard leaves (no stems), chopped
- salt and black pepper to taste
- 5 ounces Prima Donna aged Gouda cheese, shredded
- 1 tablespoon butter, cut into small pieces
- dash nutmeg
- 1 prepared pie crust or quiche pastry dough
Instructions
Beat room temperature eggs with heavy cream in a small bowl.
Place pie crust in a deep-dish glass pie plate and crimp edges.
Heat 2 tablespoons butter in a saute pan and cook mushroom ond shallot until browned.
Pour the custard (cream and egg) mixture over all.
Make sure the cheese and vegetables are covered or wet with the custard mixture.
Dot with butter pieces and sprinkle with nutmeg.
Allow to sit undisturbed for about 15 minutes before slicing and serving.
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