In that same share I received two bunches of swiss chard and a container of shitake mushrooms. Quiche Florentine made with spinach has long been a favorite quiche of mine so I decided the chard should be similarly delicious. Finally, I decided to throw in the mushrooms and some freshly grated nutmeg for good measure. The result was quite possibly the best quiche I had ever had. So if you enjoy quiche, do yourself a favor and give this one a try.
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Swiss Chard and Mushroom Quiche
Pilsbury pre-made pie crust, frozen or refrigerated
1 egg yolk, beaten
1 cup grated Gruyere cheese
1 cup heavy cream
2 tablespoons olive oil, divided
2 shallots, minced
1/8 teaspoon nutmeg
1/2 teaspoon salt
1/4 teaspoon black pepper
2 bunches Swiss chard, chopped
1 8 ounce container Shitake mushrooms, stems removed and chopped
Preheat the oven and bake the pie crust according to the directions on the package.
Meanwhile, heat the first tablespoon of oil in a skillet over medium high heat and saute the shallots until soft.
When the pie crust is done, brush with the beaten egg yolk while the crust is still warm.