Imagine a culinary masterpiece that combines the rustic elegance of French cuisine with the rich, creamy goodness of a perfectly crafted quiche. This Swiss Chard Leek Gruyere Quiche is not just a recipe—it's a gastronomic journey that will transport your taste buds to the charming countryside of France, where every bite tells a story of tradition, flavor, and pure indulgence. Whether you're a seasoned home chef or a curious food lover, this recipe promises to elevate your cooking game and impress even the most discerning palates.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Cuisine: French
Serves: 6 servings
Ingredients
- 1 pie crust
- 1 cup swiss chard, chopped
- 1 leek, sliced
- 3 large eggs
- 1 cup heavy cream
- 1 cup gruyere cheese, shredded
- Salt and pepper, to taste
Instructions
- Preheat the oven to 375°F (190°C). Remove the pie crust from refrigeration and allow it to come to room temperature for easy handling.
- Carefully wash the swiss chard and leek. Trim the tough stems from the swiss chard and chop the leaves into bite-sized pieces. Slice the leek, using only the white and light green parts, and rinse thoroughly to remove any dirt.
- In a medium skillet, sauté the leeks over medium heat with a small amount of butter or olive oil until they become soft and translucent, approximately 5-6 minutes. Add the chopped swiss chard and cook for an additional 2-3 minutes until the chard wilts. Remove from heat and let cool slightly.
- In a large mixing bowl, whisk together the eggs, heavy cream, salt, and pepper until well combined and smooth.
- Gently press the pie crust into a 9-inch quiche pan or pie dish, ensuring it covers the bottom and sides evenly. Trim any excess dough hanging over the edges.
- Spread the sautéed leeks and swiss chard evenly across the bottom of the pie crust. Sprinkle the shredded Gruyere cheese over the vegetables.
- Carefully pour the egg and cream mixture over the vegetables and cheese, ensuring an even distribution.
- Place the quiche in the preheated oven and bake for 35-40 minutes, or until the center is set and the top is golden brown. The quiche should be slightly firm when gently shaken.
- Remove from the oven and let the quiche cool for 10-15 minutes before slicing. This allows the filling to set and makes serving easier.
- Slice into wedges and serve warm or at room temperature. Can be accompanied by a light salad or served as a standalone dish.
Tips
- Room Temperature Matters: Allow your pie crust and eggs to come to room temperature before preparing. This ensures a more even bake and smoother texture.
- Vegetable Preparation is Key: Thoroughly wash and dry your swiss chard and leeks to remove any dirt. Pat them dry to prevent excess moisture in your quiche.
- Cheese Selection: While Gruyere is traditional, you can experiment with similar hard cheeses like Emmental or aged cheddar for subtle flavor variations.
- Blind Baking Option: For an extra crispy crust, consider blind baking your pie crust for 10-15 minutes before adding the filling.
- Doneness Test: The quiche is perfectly cooked when it's slightly firm but still has a gentle wobble in the center. Overbaking can lead to a dry, rubbery texture.
- Make Ahead Friendly: This quiche can be prepared in advance and reheated, making it perfect for meal prep or entertaining.
- Serving Suggestion: Let the quiche rest for 10-15 minutes after baking to allow the filling to set, which makes slicing and serving much easier.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 18g
Protein: 15g
Fat: 28g
Saturated Fat: 15g
Cholesterol: 190mg
