Sweet and Savory Greens Quiche

A springform pan is the key tool you need to bake up a seriously deep dish quiche. Stir Greek yogurt into the egg filling to make it extra-creamy.

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3.0 by 5 people

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  • Makes: 10 servings
  • Prep: 40 mins
  • Bake: 1 hr 20 mins to 1 hr 30 mins 325°F

Sweet and Savory Greens Quiche

Directions

  1. Prepare Deep-Dish Pastry Shell; set aside on baking sheets. Preheat oven to 325 degrees F. Heat oil in a very large skillet over medium-high heat. Add the chard, onion, and garlic. Cook for 4 to 6 minutes or until chard is just wilted. Add the raisins and pine nuts and cook until the raisins are plumped, about 2 minutes. Add the vinegar, tossing to combine. Remove from heat; set aside.
  2. For custard, in a blender combine the eggs, yogurt, milk, salt, pepper, and nutmeg; cover and blend until frothy.
  3. Place the chard mixture in the prebaked pastry shell. Sprinkle with cheese. Pour custard over. Bake 1 hour 20 minutes to 1 hour 30 minutes until the top is lightly browned and the custard is just set (165 degrees F) but still jiggles slightly in the center. Let stand 30 to 40 minutes. With a serrated knife, cut the pastry shell flush with the top of the pan. Carefully remove the springform pan ring. Cut the quiche into wedges. Sprinkle with fresh herbs, if desired.

Deep Dish Pastry Shell

Directions

  1. In the bowl of a food processor combine the flour and salt. Add the butter and pulse until the mixture resembles coarse crumbs. Combine the egg and water in a small bowl; add to the food processor and pulse until the mixture just begins to clump together. Transfer the mixture out onto a sheet of plastic wrap; fold the wrap over and press the crumbs until they hold together; shape into a circle. Wrap and chill at least 30 minutes.
  2. Turn the dough out onto a lightly floured surface and roll it out to a 15-inch circle. Carefully roll the pastry around the rolling pin and transfer to a 9x2 1/2-inch springform pan, pressing it into the sides. Trim the overhanging pastry to 1 inch and press it firmly against the outside of the ring to help prevent it from shrinking. Use the trimmings to fill any cracks. Freeze the shell for 20 minutes.
  3. Preheat the oven to 400 degrees F. Place the springform pan on a baking sheet. Line the pastry shell with a double thickness of aluminum foil long enough to overhang the sides. Bake about 20 minutes or until the edge of the dough is lightly browned. Remove the foil and continue baking the pastry shell for 10 to 15 minutes longer, or until lightly browned on the bottom. Transfer the baking sheet to a rack and let the pastry cool.

Nutrition Facts (Deep Dish Pastry Shell)

  • Per serving:
  • 180 kcal ,
  • 10 g fat
  • ( 6 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 43 mg chol. ,
  • 242 mg sodium ,
  • 1 g fiber ,
  • 0 g sugar ,
  • 3 g pro.
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Nutrition Facts (Sweet and Savory Greens Quiche)

  • Per serving:
  • 369 kcal ,
  • 21 g fat
  • (10 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 7 g monounsaturated fat ),
  • 164 mg chol. ,
  • 591 mg sodium ,
  • 29 g carb. ,
  • 2 g fiber ,
  • 7 g sugar ,
  • 17 g pro.
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Reviews (1)

5 Ratings
1253 Days Ago
I just love a good quiche and love I Mean I Love Them Especially If They Are Home Made Just Delicious !!

:)

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