Deep Dish Quiche With Swiss Chard And Cheese

A slice of quiche with rainbow Swiss chard in it, served with a small bowl of salt on the side.

5 from 2 votes

Deep Dish Quiche With Swiss Chard And Cheese

Learn how to make a deep dish quiche with Swiss chard and cheese. The crust is made in a stand mixer with this easy recipe and it's blind-baked in a springform pan so that it is crisp and flaky!

Prep Time1

Cook Time2 40

Chill time1 5

Total Time4 45

Course: Brunch, lunch

Cuisine: French

Servings:

Calories: 552kcal

Author: Janice Lawandi

Equipment

OXO kitchen scale
Metal pie plate
Pastry cutter
6-quart KitchenAid Pro mixer or a 5 quart mixer

Ingredients

All butter pie crust for quiche

250 grams bleached all-purpose flour
5 mL Diamond Crystal fine kosher salt
173 grams unsalted butter cut into cubes, very cold
80 mL water cold

Quiche filling

675 grams Swiss chard washed and dried
2 garlic clove(s) peeled
15 mL extra-virgin olive oil
15 grams unsalted butter
Diamond Crystal fine kosher salt to taste
freshly ground black pepper to taste
2.5 mL crushed hot pepper flakes
8 large egg(s)
250 mL whipping cream (35 % fat)
190 mL whole milk (3.25 % fat)
120 grams shredded Jarlsberg cheese more or less

Metric - US

Instructions

All butter pie crust for quiche

In the bowl of a mixer fitted with the paddle attachment, combine the flour and salt.
Add the cold butter and mix it in to form a coarse crumble with thin sheets of butter.
Add the water and stir it in on low until a shaggy dough forms.
Shape the dough into a disk, then wrap it in plastic wrap.
Chill the dough in the fridge for an hour or until quite firm.
On a lightly floured surface, roll out the dough until it's a 16 inch diameter disk. If the dough is too warm and soft at this stage, slide it onto a parchment-lined sheet pan to chill until firm.
Line a 9-inch (23-cm) springform with the dough, fitting it into the corners and up the sides evenly. It should fit the pan snuggly.
Chill the dough in the pan for 30 minutes in the freezer. Preheat the oven to 375 °F (190 °C) while the crust chills.
Line the dough with parchment paper and completely fill with pie weights up to the top or weigh down with an 8-inch cake pan. Place on a half sheet pan.
Blind bake the crust for 40 minutes.
Remove the pie weights (or the cake pan weighing down the crust) and the parchment paper, and continue baking the crust until light golden brown (another 15 minutes or so).
Set on a wire rack to cool.
Lower the oven temperature to 325 °F (165 °C).

Quiche filling

Roughly chop the Swiss chard into approximately 1-inch pieces (more or less). Set aside in a big bowl (or two).
Finely chop the two garlic cloves.
In a large non-stick fry pan, melt the butter with the oil on medium heat.
Add the garlic and sautée lightly.
Add a portion of the Swiss chard and season with salt and pepper. Stir until wilted, then add more.
Continue cooking down and adding more chard to the pan until it's all cooked. Season often. Sprinkle with hot pepper flakes.
Take the pan off the heat and set aside.
Make the quiche custard by whisking the eggs with the cream and milk in a large bowl with a pouring spout. Season generously with salt and pepper.
Once the Swiss chard is cooked, the quiche custard is made, and the pie crust is blind baked, assemble the quiche.
Layer the Swiss chard and shredded cheese alternately until the crust is filled almost to the top.
Pour the quiche custard over the veggie filled pie. You can use a chopstick or a pairing knife to gently nudge the veggies to allow the custard to flow below them and fill the pie completely.
Fill the pie crust almost to the top, but not overflowing. If you have too much filling, hold back some of the custard to bake in ramekins.
Transfer the sheet pan with the quiche back to the oven at 325 °F and bake for 1.5 hours until golden brown and set.
Let cool slightly before slicing and serving.

Notes

This recipe calls for Diamond Crystal fine Kosher salt. If using regular table salt, add half the amount or the recipe may be too salty!

Nutrition