Oh, another swiss chard recipe, shocker. I know, I should just rename this blog, Mehan's swiss chard kitchen. I just can't resist it, and always have a bunch in the crisper ready to jump into my next recipe. I was testing out this quiche recipe because I was considering adding this to my menu for a brunch I'm hosting on Mother's Day. I'm not. Every time I make a quiche I think "that was a pain, why do I make quiches?" I think it's the pie crust that gets me. Sometimes you're just not in the mood for pie crust. And this was store-bought, you guys! But the whole pre-baking and pie weights and then covering the sides with foil so the crust doesn't get too brown, I just didn't have the patience for it. But aside from my whining this was a lovely quiche, and the flavors go extremely well together. I was inspired by this caramelized onion quiche recipe from a recent Southern Living, and knew swiss chard would go well. I'm clearly turning into my mother as I steal her old Southern Living issues (it's a good magazine!). Caramelized onions just make any recipe completely rock. Of course it'd be nice if recipes didn't lie about how caramelized onions take. But they are worth it, in my opinion.
1 pie crusts
2 large onions, sliced
1 cup cheese (cheddar, goat, whatever you like)
1 cup half-and-half (or whole milk)
4 large eggs
handful of swiss chard leaves, finely chopped
salt, pepper, paprika
Preheat oven to 425°. Fit pie crust into your tart pan with a removable bottom; press into edges. Trim off excess pie crust along edges. Line pie crust with aluminum foil or parchment paper, and fill with pie weights or dried beans. Place pan on a baking sheet. Bake 12 minutes. Remove weights and foil, and bake 8 more minutes. Cool completely on baking sheet on a wire rack (about 15 minutes). Reduce oven temperature to 350°. Meanwhile, cook onions in hot oil in a large skillet over medium-high heat, stirring often, 25 minutes or until onions are caramel colored (or, you know, like 45 minutes or so, and add water along the way when it gets dry). Remove from heat. Saute swiss chard in a pan until wilted. Salt and pepper. Place onion mixture in tart shell, and top with cheese. Whisk together milk and eggs, salt, pepper, add a dash of paprika, and pour over cheese until filled. Bake at 350° for 45 minutes or until set. Cool before serving.
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