So, this year I decided to buy a share at a local CSA farm. I have wanted to do this for a while and, since this particular farm let me purchase a full share in two easy payments rather then shelling out everything at once, I could finally swing it. The shares aren't cheap but when you consider that you are getting fresh organic produce all summer long it really is a good deal (Provided mother nature cooperates). It is also a great way to support your local farms. This being springtime in New England, I am getting a LOT of greens in our share. More than Husband and I could EVER dream of eating. Thankfully, Mom is right down the street and happy to lend a stomach! Our first weeks share had a bag of spinach and some beautiful rainbow chard in it. Now, I know I like spinach but I have to admit, I never ate chard before. So, for an introductory dish, I decided I would put it in quiche with some bacon and garlic. Seriously, what would NOT taste good in that! My instincts served me proper too because, man, was that the best quiche I ever ate! I made one for Mom too and she devoured it. Trust me, if she didn't like it she would say so. LOL! I sort of followed Thomas Keller's quiche recipe but opted for a refrigerated pie crust as opposed to making one from scratch. Yes, pie crust is simple to make but, you know what, I SUCK AT IT! Even after taking a pie making class I just don't make it enough to have it mastered. Plus, I didn't feel like fucking around with dough. Not when I just finished a 10 hour work day and there is some in a box in the refrigerator waiting for me. If you want to make pie crust then by all means do so, but this tastes just fine with a little help from the Pillsbury dough boy - just sayin'.
Bacon, Chard and Spinach Quiche
2 pie crusts (home made or pre made)
1/2 lb bacon, cut into lardons
2 shallots, minced
1 clove garlic, minced
3 large handfuls of spinach and chard (Mixed), chopped rough, large stems removed
1 teaspoon freshly ground black pepper
1/4 C white wine
2 cups whole milk
2 cups heavy cream
6 large eggs
1 tablespoon kosher salt
1/4 teaspoon freshly ground white pepper
6 gratings fresh nutmeg
3/4 cup grated Gruyere cheese
Prebake pie crust until lightly browned. Let cool.
In large saute pan, fry bacon until crisp. Remove and set aside. Drain all but 2 Tbs fat from saute pan.
Add shallots and garlic to pan and saute until soft.
Add spinach/chard mix. saute
Add wine and wilt greens and deglaze pan. Remove from heat when greens are soft.
Combine the milk and cream in a large saucepan and heat over medium heat until scalded (meaning a skin begins to form on the surface). Remove from heat and set aside to cool slightly, 10 to 15 minutes.
Put eggs, milk and cream teaspoons salt, pepper and nutmeg in a blender and blend on low speed about 5 seconds to mix thoroughly, then increase the speed to high and blend until the batter is light and foamy, about 30 seconds.
Scatter half of the bacon on bottom of pie crusts, top with greens and 1/2 of Gruyere. pour egg mixture over and then add remaining bacon and top with remaining cheese.
Bake at 350 for about 30 minutes or until set in center. Let cool and enjoy!
I had a LOT of egg custard left over so I baked it into mini crustless cheese quiches using silicone baking cups. YUM!