Rainbow Chard And Comte Quiche

More from this source
Washington Post


Add a comment


2 cups flour, plus more for the work surface

1/4 teaspoon fine sea salt

1/4 teaspoon sugar

12 tablespoons (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces

About 6 tablespoons ice water

3 tablespoons extra-virgin olive oil

3 large cloves garlic, cut into paper-thin slices

1 pound rainbow chard or a mix of greens, such as chard, kale or beet greens, or turnip greens, coarsely chopped or shredded

Kosher or sea salt

Crushed red pepper flakes

5 ounces (6 slices) smoky bacon, cut into small dice, fried in a skillet until almost crisp then drained on paper towels

4 large eggs

1 1/2 cups heavy cream

Freshly ground black pepper

8 ounces Comte cheese, shredded (2 cups)

You might also like

Quiche Lorraine
Michael Ruhlman
Over-The-Top Mushroom Quiche
Food & Wine
Quiche Oignon & Cumin Best Pie Bakeoff 2008...
The Kitchn
Chard, Bacon, And Gouda Quiche
GoodLife Eats
Crustless Zucchini And Basil Mini-Quiches
The Kitchn
Quiche Lorraine
smitten kitchen
Individual Spinach Quiche
Where Women Cook
Gluten-Free Asparagus Quiche
Joy The Baker
Creme Fraiche Quiche
Joy The Baker
Roasted Tomato Quiche