Bacon Chard And Feta Herb Quiche Recipes

BACON, CHARD, AND FETA HERB QUICHE

Steps:

• In a food processor, add the finely chopped herbs, flour, and salt. Pulse to combine.
• Add the cold cubed butter to the food processor, pulse for a minute. The mixture will resemble coarse crumbs. After a minute, gradually add the water, one tablespoon at a time, pulsing the mixture in the food processor. The mixture will begin to stick together and form a ball of dough. Note: You may need to add one more tablespoon of water depending on flour.
• Turn off the food processor, form the dough into a ball. Press the dough into a 9-inch pie dish. Work the dough with your fingers, so the crust lines the entire dish. Place the pie pan (lined with dough) in the freezer while the filling is prepared.
• Preheat the oven to 375F.
• For the filling: melt 2 tablespoons of butter in a skillet. Add the chopped shallots and bacon. Cook until the shallots are translucent and bacon slightly cooked. Add in the swiss chard and a pinch of salt. Cook until the chard wilts (4 minutes).
• Remove from the heat.
• Remove the pie pan from the freezer.
• Pour the chard mixture over the cold pie crust. Crumble the feta cheese over top.
• In a small bowl, whisk together the cream, eggs, and salt and pepper, to taste. Pour the egg mixture over the cheese and chard.
• Bake for 40-50 minutes, until the center is firm and "springs" when touched.

CHEESE AND FRESH HERB QUICHE

Steps:

• Preheat oven to 400°. Unroll crust into a 9-in. pie plate; flute edge. Sprinkle cheeses into crust. In a large bowl, whisk eggs and cream until blended. Stir in herbs; pour over top., Bake on a lower oven rack 25-30 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.

CHARD AND FETA QUICHE

Steps:

• Roll the puff pastry dough to fit the gratin dish and bake for 15 minutes at 400°F After it's done, lower the oven temperature to 375°F and place the pie pan on a wire rack to cool.
• Saute the onion and the chopped chard stem with olive oil over a medium heat for about 8 minutes or so until the onion is soft and starting to caramelize.
• Add the chopped chard leaves, cook for 8 more minutes over a medium high heat until the liquid is evaporated.
• Add a third of the cheese on the bottom of crust until it's all covered, top with the vegetable mixture and then cover with the remaining cheese.
• Mix together the eggs with the heavy cream and season with freshly ground pepper and nutmeg.
• Pour over the vegetable mixture and cheese.
• Bake for 30-35 minutes and cool on a wire rack for about 10-15 minutes before slicing.