Quiche with Swiss Chard and Mushroom

In a saute pan, heat the butter over medium heat. Add the mushrooms and shallots, cooking until they are golden brown and tender.

Ingredients

30 mL of Butter

240 mL of Mushrooms

60 mL of Shallot

Equipment

Frying Pan

Stove

Stir in the Swiss chard leaves and cook briefly until just wilted. Season the vegetable mixture with salt and pepper to taste, then remove from heat to cool slightly.

Ingredients

475 mL of Swiss Chard

2½ mL of Salt And Pepper

Equipment

Frying Pan

In a small bowl, whisk together the eggs and heavy cream until well combined.

Ingredients

4 pieces of Egg

240 mL of Heavy Cream

Equipment

Bowl

Whisk

Sprinkle half of the Parmesan cheese and white cheese into the bottom of the prepared pie crust. Distribute the cooled vegetable mixture evenly over the cheese, then top with the remaining cheese.

Ingredients

240 mL of Pie Crust

120 mL of Parmesan Cheese

120 mL of White Cheese

Pour the egg and cream custard mixture over the vegetables and cheese, ensuring everything is well moistened. Dot the surface with small pieces of butter and a light dusting of nutmeg.

Ingredients

15 mL of Butter

1 piece of Egg

240 mL of Heavy Cream

120 mL of Parmesan Cheese

120 mL of White Cheese

½ mL of Nutmeg

Bake the quiche in the preheated oven for 45 minutes, or until the center is set and the top is golden and puffy. Allow the quiche to rest for 15 minutes before slicing and serving.

Equipment

Oven