Quiche with Swiss Chard and Mushroom

11 steps · 45 min total

1. 01

   Preheat Oven

   Preheat your oven to 350 °F.
2. 02

   Whisk Custard

   In a small bowl, whisk the room temperature eggs with the heavy cream until just combined.
3. 03

   Prepare Crust

   Settle the quiche pastry dough into a deep-dish glass pie plate, then crimp the edges.
4. 04

   Cook Vegetables

   Heat 2 tablespoons butter in a sauté pan. Add the crimini mushrooms and onion, cooking until they're softened and browned.
5. 05

   Wilt Chard

   Season the cooked vegetables with salt and pepper to taste. Stir in the chopped Swiss chard leaves, cooking just until they wilt down. Remove from heat and let the mixture cool slightly.
6. 06

   Layer Quiche

   Sprinkle about 2 ounces of the aged Gouda cheese evenly over the bottom of the prepared pie crust. Spread the cooled vegetable mixture over the cheese, then top with the remaining Gouda.
7. 07

   Add Custard

   Carefully pour the whisked egg and cream custard mixture over the cheese and vegetables in the pie crust.
8. 08

   Submerge Fillings

   Gently tap the pie plate to ensure the cheese and vegetables are fully submerged and wet with the custard mixture.
9. 09

   Finish Top

   Dot the top of the quiche with small pieces of butter and sprinkle with a dash of nutmeg.
10. 10

    Bake Quiche

    Bake the quiche, uncovered, in the preheated oven for about 45 minutes, or until the top is domed and puffy, and the custard is set in the center.
11. 11

    Rest Before Serving

    Let the quiche sit undisturbed for about 15 minutes before slicing and serving. This helps the custard firm up and prevents it from weeping.