Swiss Chard
& Leek Quiche

Part of the June Recipe Series


We’re excited to be sharing the first in a series of recipes developed in-house by our very own Chef Ryan. We know you don’t have your June Oven yet, but it’s never too early to begin collecting some of the best of the best of our kitchen creations.


Equipment

  • Sauté pan
  • Mixing bowls
  • Chef’s knife
  • Cutting board

Nice to have

  • Blender
  • Food processor
  • Pie weights

Ingredients

Tart Shell

  • 455 grams pastry flour
  • 300 grams chilled butter, cut into small cubes
  • 3 grams salt
  • 150 ml ice water

Swiss Chard & Leek Quiche

  • 4 tablespoons butter
  • 4 green garlic shoots
  • 2 leeks, medium
  • 6 eggs
  • 3 tablespoons flour
  • ½ cup milk
  • 1 cup crème fraîche
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 tablespoon thyme
  • 1 cup gruyere cheese
  • 1 bunch swiss chard

Directions

Tart Shell

1. Combine flour and salt in bowl of food processor and pulse to aerate. Add chilled butter (cut into cubes) to bowl, and pulse mixture until butter becomes crumbly. Then add ice water and pulse until combined.

2. Empty dough onto floured work surface and bring together to form one solid mass. Divide into two equally sized balls. Press each ball into a disk about 4 cm think, then wrap with plastic and refrigerate for 2 hrs.

3. Combine dough into one ball. Roll dough on floured surface and mold into baking dish. Refrigerate for 1 hr.

4. Cover the dough with parchment and place pie weights on top. Pie weights prevent the crust from forming air pockets that bubble up or shrinking as it cooks. Bake in June Oven at 390°F for 20 minutes for a perfectly crisp, flaky crust.

Swiss Chard & Leek Quiche

1. Cut off the green stalks of the leek and green garlic, and slice thinly. Chop the thyme. Remove ribs from the swiss chard and slice thinly.

Prep the leeks, green garlic, thyme and chard

2. In a sauté pan, melt the butter over medium heat and gently cook the leek and green garlic for three minutes. Add the thyme and cook for another three minutes. When finished, allow to cool on a plate. Sauté the swiss chard, and allow to cool.

3. Meanwhile, combine eggs and flour and blend on high speed to combine. Add milk and crème fraîche and blend on low speed to combine. Pour egg mixture through a strainer into a bowl, and add salt and pepper.

4. Grate cheese and sprinkle cheese over tart shell. Spread leek mixture on top of cheese and then spread swiss chard on top of leek mixture. Lastly, pour egg mixture on top of filling.

Add cheese, vegetables and egg mixture to tart shell

5. Bake quiche at 325°F in the June Oven for 30 mins or until internal temp reaches 172°F (use attached core temp probe).

6. Allow to cool for 10 minutes before serving.

7. Enjoy!

One clap, two clap, three clap, forty?

By clapping more or less, you can signal to us which stories really stand out.