Ingredients
- 3 large pastured eggs
- 1 cup heavy cream
- 115 gr. white or crimini mushrooms, chopped
- 1/4 cup finely chopped red onion or shallot
- 2 tablespoons butter
- 140 gr. Swiss chard leaves (no stems), chopped
- salt and black pepper to taste
- 140 gr. Prima Donna aged Gouda cheese, shredded
- 1 tablespoon butter, cut into small pieces
- Dash nutmeg
- 1 prepared pie crust or quiche pastry dough
Method
- Preheat oven to 180 °C.
- Beat room temperature eggs with heavy cream in a small bowl.
- Place pie crust in a deep-dish glass pie plate and crimp edges.
- Heat 2 tablespoons butter in a saute pan and cook mushroom and shallot until browned.
- Season vegetables to taste with salt and pepper and stir in chopped chard leaves, cooking only long enough to allow them to wilt, cool mixture.
- Sprinkle about 60 grams of the cheese in the bottom of the pie crust and spread vegetables over that, then top with remaining cheese.
- Pour the custard (cream and egg) mixture over all.
- Make sure the cheese and vegetables are covered or wet with the custard mixture.
- Dot with butter pieces and sprinkle with nutmeg.
- Bake quiche uncovered, in a preheated oven, for about 45′ or until domed and puffy and custard is set.
- Allow to sit undisturbed for about 15′ before slicing and serving.