Saturday, October 22, 2011

Gluten-free Swiss chard and Mushroom Quiche

I normally enjoy the things I cook. And normally they come out about how I would have expected. But rarely am I ever as surprised as I was when I tried my first fresh-out-of-the-oven bite of this quiche.

It all started with an overload of vegetables. They desperately needed to be made into something more exciting than a soup or puree. A quiche, I thought. And then I realized that if I was making a quiche, I would need to make a pastry crust. And with that pastry crust I could make a little extra to make a mini sweet potato pie from leftover sweet potato wedges. And then it was a done deal.

The pastry crust was a simple combination of butter, corn flour, a bit of water, and a bit of rum. (The alcohol in the rum evaporates, leaving the crust nice and flaky.) It's the same that I used for the Gluten-free empanadas (, minus the sugar and plus the rum.

Then I sauteed, each separately, and in a generous amount of olive oil:
1 large onion (sauteed for a lonnnng time, letting the onion become sweet and caramelized)
Lots of Swiss chard, ripped into pieces, with the stalks removed
Lots of sliced mushrooms

I threw in a bit of salt and pepper to help them gather up some flavor while they cooked.

We had a lot of vegetables, and so I used them all, which produced a extremely veggie-laden quiche. By varying the amount of vegetables you put in, you can completely change the taste and texture. (Less vegetables, you notice the egg more (reminds me of a Spanish omelet), more vegetables and it feels less eggy.)

Then the cheese. I always feel like quiches don't have as much cheese as I want them to, and the cheese helps all the flavors wake up. So I grated a generous amount of Gouda and Parmesan.

Finally, the egg mixture. I whisked together until foamy:
5 eggs
A good amount (a cup or so?) of cream
Spot of olive oil

Then it all came together. First I pressed the crust into the baking dish, poking holes in the bottom and sides with a fork. Then I laid out the onions in a thin bottom layer. Next I mixed the mushrooms, Swiss chard, and cheese into the egg mixture, and all that happy eggy-cheesy-veggie goodness filled up the dish.

Into the pre-heated oven: about 200 Celsius for 30 minutes.

And the result, like I said, was surprising. I hadn't made a quiche in years, and consulted a couple internet recipes for a general idea of proportions. Of course, in the end I just threw things together and did it how I wanted to. But this quiche was something else. It got me so excited that I was talking about it in each Skype conversation I had that day and the next.

1 comment:

  1. Can't wait to taste this when we visit! But who knows what you will cook then? You do know that your readers will be scrambling on the internet to figure out just what 200 Celsius is! Pictures are great. looks like a beautiful dish and kitchen!