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Swiss Chard and Leek Quiche

December 30, 2012

We had the honor of hosting both sets of parents this Christmas. Although it might sound a little crazy to cook two big meals two days in a row, it was quite lovely to be able to celebrate Christmas in the luxury of our own home. Besides, traveling to both sets of grandparents can be a bit overstimulating for a toddler who is completely in love with each one of them.

In my family, Christmas Eve honored our Italian roots. People often ask me if we do the night of fishes, which is a cooking extravaganza. My sister-in-law’s family is from Sicily, and they definitely utilize their two kitchens in order to accomplish that. Our family is from Bari, which is on the East Coast of the bottom of the boot. My grandmother preferred to cook a classic Italian meal of pastas, vegetables, and sausages– the last food we don’t imitate. Since Christmas Eve dinner follows church, I decided to go with a meal that has become a classic to have with guests, Vegetarian Mushroom Bolognese— definitely worth a try if you are having carnivores over. We served that with roasted asparagus, a salad, and fresh bread.

For Christmas dinner, I tried a few new dishes, which all seem to live under the Mediterranean umbrella. We had a Lemon and Greek Yogurt dip with pita chips, Zucchini Fritters, Roasted Root Vegetables, Crispy Green Beans, and a Swiss Chard and Leek Quiche.Christmas Dinner- Vegetarian Salmon

I will be sure to post the recipes over the next few weeks. The nice thing about these recipes is that most could be prepared in advance. For example, I made the Swiss Chard and Leek Quiche Christmas Eve while Serafina napped and the dip Christmas morning. This would be a perfect dish for New Year’s Day brunch.

For the quiche, I used the basic structure recommended by Mark Bittman in his How to Cook Everything Vegetarian, but I changed it up a bit. I also did not make my pie crust. I understand that many people prefer authentic pie crusts, but I just don’t have the patience and the time for it when I am making a big meal. That will be a battle for another day. Making quiche is truly quite simple, and this particular one takes typically savory winter vegetables and sweetens them up. This recipe makes two quiches in a shallow crust, and one quiche in a deeper crust.

Swiss Chard and Leek Quiche

  • olive oil
  • 2 leeks, sliced and soaked for 30 minutes
  • 3 cloves of garlic, minced
  • 1 bunch of Swiss chard, chopped
  • 1 cup of water
  • 6 eggs
  • 1 cup of cream
  •  1 cup of milk
  • 1/2 cup of fontina cheese, shredded
  • 1 tsp salt
  • 2 shallow pie crusts, or one deep pie crust

1. Preheat the oven to 425

2. In a saute pan, heat up the olive oil. Saute the leeks and garlic. Once the leeks have softened, but before the garlic burns, add the Swiss chard. Pour one cup of water over the swiss chard. Cook through.

3. Remove the Swiss chard to a bowl with paper towels. Pat down the extra moisture.Swiss Chard and Leek Quiche-

4. Place pie crusts in the oven, brown for 15 minutes. Remove and reduce the heat to 320.

5. In a bowl, mix the eggs, cream, milk, cheese and salt. Be sure to beat together so that it is one consistency.IMG_6906

6. Place the Swiss chard mixture on the pie crust. Spread evenly. Then, pour the egg mixture on top of the Swiss chard. Again, make sure it spreads over everything.

7. Place in the oven for 30-40 minutes, until the top is lightly browned. The quiche should not be firm, but slightly jiggly.  Serve warm or room temperature.

Swiss Chard and Leek Quiche-

One Comment leave one →
  1. January 3, 2013 9:07 am

    It looks just as attractive as it tasted.

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