On my drive home from work today I got it into my brain that I would finally get around to throwing together the quiche I’ve been threatening to make. My friend Helen made one recently and it looked divine, so I decided that we needed some of the eggy-pastry-veggie goodness. Quiches aren’t inherently very difficult; they’re just time-consuming, especially if you make your own crust. Sadly, I think my great-grandmother would roll over in her grave if I ever used a store-bought crust. Being a good Midwestern pie baker, I had to make my own crust. Unfortunately, that adds a minimum of 1 hour to your cook time. On the plus side, while the dough is resting, it gives you time to make the rest of the ingredients.
Added bonus of this evening’s dinner: Baby approved! At Ben’s 9 month check-up the doctor gave us the go-ahead to give Ben anything we wanted except honey (due to botulism). Because this recipe is pretty healthy (minus the stick of butter in the crust), I figured it would be a good one to start Ben on eggs. It was a big hit. Even the chard didn’t seem to bother him. Granted, this is a kid who slurps up spinach, so I wasn’t terribly shocked. But it’s good to know that Ben is on his way to becoming un garçon français.
Makes one 9″ pie crust
1 1/4 c. flour
1/2 tsp salt
1/2 tsp sugar
8 Tb (1 stick) unsalted, MEGA COLD butter cut into 1/2″ cubes (put it in the freezer for a while)
5-6 Tb ice water
- In a food processor, pulse the flour, salt, and sugar to combine.
- Add in half of the butter and pulse 6-8 times. Repeat with the other half of the butter until the mixture looks like a course meal.
- Gradually add in the water 1-2 Tb at a time until the mixture is just coming together and you are able to crunch it together and it stays.
- Turn the mixture onto a floured surface. Knead into a ball then smoosh it to form a small disc.
- Cover with plastic wrap and let it set in the refrigerator for at least an hour. Ideally, you should let it rest over night, but sometimes that doesn’t happen.
- Take the dough and place it on a floured surface. I like to roll out pie crusts on wax paper (my grandmother’s trick). By rolling it out onto wax paper, this eases the transport into the pie tin.
- Roll the dough until it is about 14″ in circumference.
- Push the dough into the pie tin/dish so that there is a little over an 1″ overhang. Wrap the overhang over the lip of the dish. This will help prevent shrinkage.
- Poke holes in the bottom and add pie weights/dried beans. Cook in a preheated 375 degree oven for 10 minutes. Take out and add filling. (see below)
3 spicy Italian turkey sausages, casings removed
4 cups chard sliced into 1″ ribbons
1 Tb olive oil
1/2 cup non-fat Greek yogurt
1 cup water
2 cups cheese (I used 1 cup of Gruyère and 1 cup of cheddar)
salt and pepper to taste
- In a large skillet, break-up and brown the sausage.
- When sausage is nearly done browning, add in the chard and a little olive oil, salt, and pepper. Wilt the chard.
- In a large bowl, whisk the eggs until combined.
- Add in the Greek yogurt and 3/4 cup of water. If the mixture looks to thick (chunks of yogurt), add a little water until the mixture looks like thick scrambled eggs.
- Add in the cheese and chard-sausage mixture. Salt and pepper to taste.
- Pour the filling into the pre-baked crust.
- Place a jelly roll pan underneath the pie dish (to avoid spillage) and bake for 40 minutes in a 375 degree oven. The quiche should not jiggle when you bump it and should have a slightly golden brown top. If you cut into it and it’s a little runny, pop that sucker back in the oven for a few. We don’t want salmonella!