Spinach and Chard Quiche with Parmesan
about 20 minutes
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.
- 2 cups flour
- 12 tablespoons unsalted butter
- 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
- 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.
- Chill for a half an hour.
Roll out and fit into a high sided pie dish.
- Preheat oven to 350°F.
- Boil the chard and spinach a few minutes, drain and discard liquid.
- Blend the spinach and chard. Add in parsley and brain and blend until consistent.
- Add parsley and blend until paste forms. Season with salt and pepper.
- Mix filling with eggs, cream, and cheeses (reserving 1/2 cup Parmesan for topping.)
- Pour filling into pie crust and sprinkle with remaining Parmesan.
- Bake for 25-35 minutes until the center is set. Serve with a light salad.