Spinach and Chard Quiche with Parmesan

Daria Souvorova

about 20 minutes
serves: 2

Have some extra eggs? Perhaps it is time to make a quiche! My chard is still growing – I know I am amazed too – so I decided to find a way to use it up.

The bulk of the filling for this quiche is actually the leftover filling from my Ravioli à la Monégasque recipe. My original ratio of filling to ravioli was off, so I was left with a tub of delicious chard, spinach, and cheesy filling. Quiche seemed like the perfect solution!

My filling, inspired by chef Alain Ducasse, had some lambs brain in it for a bit of extra flavor. If you want to add it, a half a lamb’s brain will do, or perhaps a bit of prosciutto or some pancetta.

The quiche turned out great, and had a beautiful green color to it, I loved photographing it.

Ingredients:

• 2 cups flour
• 12 tablespoons unsalted butter
• filling:
• 1/2 lamb brain (optional)
• 5 ounces grated Parmesan, plus 1/2 cup more to top
• 3 ounces ricotta
• 2 eggs
• 1 pound chard
• 1 pound spinach
• 1/2 bunch parsley
• 5 eggs
• 1 cup heavy cream
• salt and pepper

1. 1. crust:
   2. Mix softened butter and flour together, by hand.
      Add salt and a bit of cold water to bring it together into a ball. Add as little water as possible and do not over-mix. This makes for hard crusts.
   3. Chill for a half an hour.
      Roll out and fit into a high sided pie dish.
   4. Preheat oven to 350°F.
   5. filling:
   6. Boil the chard and spinach a few minutes, drain and discard liquid.
   7. Blend the spinach and chard. Add in parsley and brain and blend until consistent.
   8. Add parsley and blend until paste forms. Season with salt and pepper.
   9. Mix filling with eggs, cream, and cheeses (reserving 1/2 cup Parmesan for topping.)
   10. Pour filling into pie crust and sprinkle with remaining Parmesan.
   11. Bake for 25-35 minutes until the center is set. Serve with a light salad.