Head to the store, pick up produce that looks good and create a recipe. That was my plan for last night, and since spring is in the air (70 degrees in NYC today you better believe I am inappropriately showing leg at work!) and the veggies are looking fine, it was an easy task. I grabbed some swiss chard, onions, herbs, and boomers; mix it with cheese, cream, egg, and bacon and dinner is served! I am calling this a “tart” because that sounds much more modern than quiche even though it basically is a quiche. I served this with a Kale Salad. This recipe is pretty close to Liz’s but with some extra nummy-ness.–ts
1 shallot, minced
2 cloves garlic, minced
Handful rosemary chopped
4-6 ounces bacon (about 8 slices) chopped
1 bundle Swiss chard chopped ribs removed
Large handful mushrooms
1 large onion chopped
1 heaping cup heavy cream
Salt and pepper to season
4-6 ounces gruyère cheese, grated (I filled a bowls worth of grated cheese)
1 deep tart shell, pre-baked in a 9-inch pan
- Pre-heat the oven to 375°F. Cook bacon in large pan, remove from pan and set aside, also reserve bacon grease.
- In same pan add some bacon grease, sauté and fry the shallots until soft and translucent. Add the garlic and cook for one minute. Then add a little more bacon grease and sauté onions and rosemary on low-medium heat for about 5-7 minutes. Then add mushrooms and sauté for another 8 minutes or so. Add swiss chard and cook until wilted (about 5 minutes). Season everything with salt and pepper.
- Meanwhile beat the eggs together with the cream. Season with salt and pepper.
- Combine sautéed veggies with almost all of the cheese.
- Add a little shredded cheese to bottom of the tart shell, then fill it with all the vegetable mixture, and pour over the cream mixture. Bake until the tart has set, about 30-35 minutes. Remove from the oven and cool. Serve at room temperature.