Chard Quiche with Almond Crust (Vegetarian)

Serves: 4 to 6
WHAT YOU NEED
  • Almond crust:
  • 2 cups almond flour
  • 3 cloves garlic, minced
  • 1 tablespoon minced fresh thyme
  • ½ teaspoon fine sea salt
  • Pinch of fresh ground black pepper
  • Pinch of crushed red pepper flakes
  • ⅓ cup olive oil

 

  • Quiche filling:
  • 1 tablespoon olive oil
  • 3 shallots, minced (about ½ cup)
  • 3 cloves garlic, minced
  • 1 bunch chard or mustard greens, roughly chopped (about 2 cups)
  • ¼ cup dry white wine
  • ½ cup whole milk
  • 4 eggs
  • ½ cup grated Gruyere cheese
  • Generous pinch of freshly grated nutmeg
  • 1 teaspoon fine sea salt
  • Pinch of freshly ground black pepper
WHAT TO DO
  1. Place a rack in the centre of the oven. Preheat the oven to 400F. Grease a 9-inch tart pan or pie plate with oil.
  2. Make the crust: In a large bowl, whisk together the almond flour, garlic, thyme, salt, black pepper, and red pepper flakes. Stir in the oil and 4 teaspoons water. Mix until well combined. Press the dough into the pie plate, making sure it goes at least 11/4 inches up the sides. Bake until the crust is lightly golden and firm to the touch, about 15 minutes.
  3. Meanwhile, prepare the filling: In a large cast-iron skillet, heat the oil over medium. Add the shallots and garlic and cook, stirring often, until the pieces are translucent and fragrant, about 5 minutes. Add the mustard greens and continue to cook until they begin to wilt a bit. Add the wine and continue to cook until the moisture evaporates. Remove the veggies from the heat and set them aside.
  4. In a large bowl, whisk together the milk, eggs, cheese, nutmeg, salt, and pepper. Add the cooked veggies and stir well. Pour the egg mixture into the prebaked crust and bake until the crust is deep golden brown and the centre of the quiche is set, 30 to 35 minutes. If the edges of the crust begin to brown too quickly, place tin foil around the edges of the pan to prevent burning. Allow the quiche to cool for a few minutes before serving.



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