Tuesday, August 16, 2011

Creme Fraiche Quiche with Chard

Here is a new take on quiche with my latest favorite dairy product...creme fraiche!  This would be a perfect brunch or dinner item and is good for all seasons.


1 puff pastry (frozen)
1 lb chard roughly chopped
1/2 small onion thinly sliced
6 eggs
10 oz creme fraiche
6 oz grated gruyere cheese

1. Remove puff pastry from freezer and let thaw (about 10-15 minutes).  Meanwhile, preheat oven to 375 degrees.
2. Heat a saute pan over medium high heat, when hot add a swirl of olive oil and let heat (a minute or two).
3. Add onion and saute a minute then add the chard
4. Chard will need a good 7-10 minutes to wilt down
5. Roll out puff pastry into a pie dish, this dough is very pliable so you can do pie surgery if it falls apart.
6. Mix eggs and creme fraiche in a seperate bowl, salt and pepper gently and then set aside
7. When chard is finished cooking, carefully pour half of it into the puff pastry dough
8. Add egg mixture and then the remaining chard and carefully stir together
9. Very carefully stir in grated gruyere cheese and a bit more salt and pepper
10. Cook in the oven about 50-60 minutes or until top is brown and knife comes out completely clean.
11. Serve with hot sauce, salt, pepper or whatever else you like with quiche!

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