This recipe is such a favorite that I had to get around to sharing it eventually, so when I came across Zephyr Fields’ basket of fresh chard at the farmer’s market a few weeks ago I knew it was the perfect opportunity.
The recipe, like most quiches I’ve found, is quick and easy to make, but unlike most quiches, it’s filled with fresh, flavorful ingredients that would probably be insulted by the addition of something fatty like cheese (pah! cheese… who wants that?).
Okay it’s rare that I would ever bash on the sacred cheese, but really… when I sent this recipe to my mom, she took one look and added a package of laughing cow. No matter how I tried to convince her that it didn’t need it, she wouldn’t believe me… and to this day she has no idea how delicious this recipe really is.
What I mean to say here is that I’m still bitter… so don’t add cheese, okay? Or that big cow that stands outside the hate-chicken shop will come and hit you over the head.
chicken vegetables, he says.
(He’ll overlook the milk and butter though… he’s cool like that.)
Leek and Swiss Chard Tart
Bon Appetit, October 1999 (via Smitten Kitchen)
1 sheet frozen puff pastry (half of 17.3-ounce package), thawed (I used Martha’s pate brisee)
2 tablespoons (1/4 stick) butter
3 large leeks (white and pale green parts only), coarsely chopped
1 teaspoon dried thyme
1/2 bunch Swiss chard, ribs removed, leaves chopped (about 2 1/2 cups)
1 1/4 cups whipping cream (I used whole milk)
3 large eggs
2 large egg yolks
1 teaspoon salt
1/4 teaspoon ground black pepper
Pinch of ground nutmeg
Roll out pastry on floured work surface to 12-inch square. Transfer to 9-inch-diameter glass pie dish. Trim overhang to 1 inch. Fold under; crimp edges. Cover; chill.
Melt butter in large nonstick skillet over medium-low heat. Add leeks and thyme. Sprinkle with salt and pepper. Cover; cook until leeks are very tender but not brown, stirring often, about 10 minutes. Add chard; saute until wilted, about 2 minutes. Remove from heat; cool.
Position rack in bottom third of oven; preheat to 425°F. Whisk cream and next 5 ingredients in large bowl. Mix in cooled leek mixture. Pour filling into crust.
Bake tart 15 minutes. Reduce heat to 350°F and bake until filling is puffed and just set in center, about 15 minutes longer (this took my oven about 10 minutes longer). Transfer to rack; cool 10 minutes.