Ingredients
Scale
- For the crust:
- 1 1/4 cups all-purpose flour
- 1 tsp salt
- 1/2 cup (1 stick) unsalted butter
- 2 tbsp to 1/4 cup ice water
- For the quiche:
- 2 tbsp olive oil
- 1/2 large onion, sliced
- 2 tbsp garlic, minced
- 1 1/2 cups mini portabello mushrooms, sliced
- 1 tbsp balsamic vinegar
- 2 heaping cups red swiss chard, chopped (or any dark leafy green)
- 4 oz Cabot garlic & herb cheddar cheese, shredded
- 6–8 eggs* (see note)
- 1/2 cup low-fat milk
Instructions
- Whisk together the flour and salt.
- Dice the butter into small cubes. Using a pastry blender (or fork) work the butter into the flour until it’s well-distributed, but not fully incorporated.
- Tossing with a fork, drizzle in the ice water. Stop adding water when the dough starts to come together, and grab it in your hands.
- Gather the dough into a ball. Gently shape each dough into a rough disk. For better texture, chill the dough for at least 30 minutes before rolling. Roll into an even circle. Place into pie dish and pinch the edges along the sides for the crust. Set aside until ready to use.
- In a large skillet, heat olive oil over low-medium heat. Cook onions for 20 minutes, until caramelized. Add the garlic and mushrooms and cook until mushrooms are tender. Add the balsamic vinegar and let reduce to about half. Toss in the swiss chard to coat with vegetables until just beginning to wilt.
- In a large bowl, whisk together eggs and milk. Season with salt and pepper.
- Sprinkle half the garlic & herb cheddar cheese at the bottom of the quiche crust. In an even layer add the swiss chard and mushroom mixture. Pour in the eggs. Top with remaining cheese.
- Bake in the oven for 35-40 minutes, until the edge of the crust has browned and the filling appears set.
Notes
Pie crust recipe adapted from King Arthur Flour’s all-butter pie crust.
I used a deep pie dish which was able to fit 8 eggs. If your pie plate is more shallow use 6 eggs.
