{"id":94330,"date":"2022-02-03T17:22:55","date_gmt":"2022-02-03T22:22:55","guid":{"rendered":"https:\/\/mygardyn.com\/?p=94330"},"modified":"2022-02-03T17:31:29","modified_gmt":"2022-02-03T22:31:29","slug":"warm-winter-quiche-with-feta-chives-and-swiss-chard","status":"publish","type":"post","link":"https:\/\/mygardyn.com\/blog\/warm-winter-quiche-with-feta-chives-and-swiss-chard\/","title":{"rendered":"Warm Winter Quiche with Feta, Chives, and Swiss Chard"},"content":{"rendered":"\t\t
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With its warm, comforting egg, cheese, golden, flaky crust, and just enough greens to balance, this quiche is a universal hit. Serve for brunch, lunch, or while hosting with a simple salad of Gardyn greens. Inviting and belly-warming yet light, you\u2019ll have guests begging for seconds.<\/span><\/h4>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Ingredients:<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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For the crust\u00a0<\/span><\/h4>

2 cups (250 grams) all-purpose flour<\/span><\/p>

\u00be teaspoon sea salt<\/span><\/p>

11 tablespoons (150 grams) unsalted butter, cut into pieces and chilled<\/span><\/p>

6 tablespoons (90 milliliters) ice-cold water<\/span><\/p>

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For the filling\u00a0<\/span><\/h4>

\u00bd shallot, thinly sliced<\/span><\/p>

1 clove garlic, finely chopped<\/span><\/p>

2 tablespoons extra-virgin olive oil<\/span><\/p>

4 cups (80 grams) Gardyn-grown <\/span>Swiss Chard<\/span><\/a> or <\/span>Tatsoi<\/span><\/a>, roughly chopped\u00a0<\/span><\/p>

1 \u00bd cups (360 milliliters) heavy cream<\/span><\/p>

4 large eggs<\/span><\/p>

2 large egg yolks<\/span><\/p>

\u00be teaspoon sea salt<\/span><\/p>

Freshly ground black pepper<\/span><\/p>

\u00be cup (85 grams) crumbled feta cheese<\/span><\/p>

3 tablespoons chopped fresh Gardyn <\/span>Chives<\/span><\/a><\/p>

10-inch (25cm) springform pan with (7.5cm) 3-inch sides<\/span><\/p>

Baking beads, dried beans or dried rice<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Directions: <\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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To make the crust<\/span><\/h4>

In a large bowl, stir together the flour and salt. Working quickly, use your fingers to pinch the butter into the flour until all the pieces are smaller than a pea. Drizzle four tablespoons of the ice-cold water as you continue to work the dough quickly with your hands. Add another tablespoon of the water. Grab a small handful and see if the mixture holds together as a shaggy dough. If not, add the remaining tablespoon of water. Shape into a disc, wrap in beeswax cloth, and chill in the refrigerator for at least 1 hour.\u00a0<\/span><\/p>

Flour a clean, smooth surface. Use a rolling pin to roll the dough out to a circle approximately 14-inches (35.5 cm) in diameter, continuing to sprinkle flour on the dough, surface, and rolling pin as needed. Drape over an ungreased 10-inch (25 cm) wide, 3.5-inch (7.5 cm) tall springform pan. Gently press the dough against the bottom and sides of the pan (it\u2019s okay if it doesn\u2019t come all of the way up). Chill the pan with the dough in the freezer for at least 20 minutes.\u00a0<\/span><\/p>

While the dough is cooling, preheat the oven to 350<\/span>\u00b0 <\/span>Farenheit (175<\/span>\u00b0<\/span> Celsius).<\/span><\/p>

Remove the pan from the freezer. Cover the dough with a piece of parchment paper and fill with baking beads, dried beans, or dried rice to hold in place. Bake for 60 minutes, or until the crust edges look golden. Remove from the oven, set on a wire rack, and remove the baking beads and parchment. Let cool.\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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To make the filling:\u00a0<\/span><\/h4>

In a large pan over medium heat, saut\u00e9 the garlic and shallot in the oil until softened (about a minute). Add the swiss chard or tatsoi and cook until it wilts. Pour into a large bowl and let cool.\u00a0<\/span><\/p>

Once cool, add the cream, whole eggs, egg yolks, salt, and plenty of pepper to the bowl. Whisk until combined. Gently stir in the cheese and chives. Pour the filling into the cooled, baked crust. Return to the oven and bake until the quiche \u201cquivers cohesively,\u201d like Jell-O, about 30-40 minutes. Let cool completely before slicing into wedges. Serve with a side salad of Gardyn greens (such as <\/span>American Mustard<\/span><\/a>, <\/span>Arugula<\/span><\/a>, <\/span>Endive<\/span><\/a>, or <\/span>Red Mustard<\/span><\/a>).\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

With its warm, comforting egg, cheese, golden, flaky crust, and just enough greens to balance, this quiche recipe is a universal hit. Serve for brunch, lunch, or while hosting with a simple salad of Gardyn greens. Inviting and belly-warming yet light, you\u2019ll have guests begging for seconds.<\/p>\n","protected":false},"author":2,"featured_media":94331,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[213],"tags":[159,212],"class_list":["post-94330","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-healthy-recipes","tag-recipes"],"acf":[],"yoast_head":"\nWarm Winter Quiche with Feta, Chives, and Swiss Chard - Gardyn<\/title>\n<meta name=\"description\" content=\"With its warm, comforting egg, cheese, golden, flaky crust, and just enough greens to balance, this quiche recipe is a universal hit. 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