Swiss Chard and Mushroom Quiche

Quiches have long been dishes that I thoroughly enjoy but have never attempted to really make myself. For the most part I experienced quiches through frozen packages that are thawed and baked or paired with a cup of tomato basil soup from La Madeline. Urban Acres, the produce co-op of which I am a member, recently began offering farm fresh eggs as add ons to their bi-weekly produce shares. I recently decided to give them a whirl and decided that a quiche was the perfect way to showcase them.

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


Ingredients
Pilsbury pre-made pie crust, frozen or refrigerated
1 egg yolk, beaten
1 cup grated Gruyere cheese
1 cup heavy cream
3 eggs
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

Instructions
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.

 Add the Swiss chard and saute until soft and the volume reduced in half.

 Remove from the pan to a bowl and place aside.

 In the same skillet, heat the remaining tablespoon of oil and add the mushrooms.

 Cook until soft and the liquid is cooked off, remove from the pan and add to the chard.

When the pie crust is done, brush with the beaten egg yolk while the crust is still warm.

 In a large bowl, combine the 3 eggs, cream, nutmeg, salt, and pepper and whisk to combine.

 Add in the chard, mushrooms, and 3/4 cup of the cheese and whisk to combine.

 Pour the egg mixture into the pie crust.

 Top with the remaining cheese.

Bake the quiche at 375 degrees for about 30-40 minutes or when a knife inserted into the center comes out clean.