Caramelized Onion and Swiss Chard Quiche

Did I have you at "caramelized onion"??? I know I'm a sucker for any recipe that starts with "caramelized onion"! There is nothing like the smell of onions slowly caramelizing in the skillet -- it pretty much guarantees whatever you are making will be delicious, and this quiche is absolutely mouthwatering! This recipe makes 2 quiches,
I like to eat one immediately and then freeze the second for an easy make-ahead meal. This quiche is a simple, elegant meal with a side salad and the leftovers make a yummy breakfast or lunch.
 
Not only do I receive fresh produce with my CSA delivery, but I get a dozen eggs each week. If you have never enjoyed a farm fresh egg, you are missing out! They have a rich flavor, deep yellow yolk and light, buttery texture -- combined with the caramelized onions, bacon, swiss chard and cheese, this quiche is a little slice of heaven. 
 
 
 
 
 
*Update 02/24/2014 - freezing and reheating instructions -- Cook both quiches, allow the quiche you will be freezing to cool to room temperature, then double wrap in aluminum foil. Freeze up to 8 weeks. To reheat, defrost in fridge 12-24 hours, reheat in 350 degree oven 15-20 minutes until heated through. Or reheat individual servings in microwave.
 
Caramelized Onion and Swiss Chard Quiche (Printable version)
 
2 deep dish pastry shells (store bought or homemade)
4 slices bacon, cooked and crumbled
1 tablespoon butter or olive oil
2 medium onions, sliced thin
1 1/2 cups swiss chard, finely chopped
4 farm fresh eggs
2 cups whole milk or half and half (do not use skim milk or it will be watery)
1/2 teaspoon salt
pinch of nutmeg
pinch of cayenne pepper
1/2 cup cheddar cheese, shredded
1/2 cup gruyere cheese, shredded
 
1. Using a fork, poke holes liberally throughout crust and par bake at 375 degrees for 10 minutes, then remove and set aside.
2. Place butter in large skillet and cook onions on low heat until soft, fragrant and lightly browned, about 20 minutes.
3. Layer onions, then bacon, chard and cheese evenly between the 2 pie crusts.
4. Whisk eggs, milk, salt, nutmeg, cayenne pepper together. Place pie pans on large baking sheet and pour egg and milk mixture over top of filled pie crusts until even with edge.
5. Place in oven and bake at 375 degrees for 45-55 mins until top is browned and custard is set.
6. Allow to cool for 5-10 minutes before slicing and serving. Enjoy!
 
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4 comments:

  1. This appears to have spinach in it but the recipe doesn't call for it.

    ReplyDelete
  2. Do you freeze the second before or after you cook it? If after, how would you reheat it later?

    ReplyDelete
    Replies
    1. Cook both at the same time. Allow the one you want to freeze, to cool to room temperature, then double wrap in tin-foil. When reheating, allow to defrost in the fridge 12-24 hours and reheat for 15-20 minutes in a 350 degree oven or cut and reheat in the microwave in individual servings. Thank you for the question! I will add it to the original post.

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