Swiss Chard and Ricotta Quiche
As simple as a quiche may be, there are a few quick tricks to ensure that your crust stays flaky and the custard super silky. Follow our Master Pie Crust recipe to learn how to blind bake, and use a touch of grated cheese at the bottom, once it’s baked, to create a barrier before pouring in the custard. Be sure to bake your custard low and slow- this helps prevent the custard from curdling and the top of your quiche from cracking.
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Ingredients
Swiss Chard and Ricotta Quiche
- 4 Eggs
- 2 Yolks
- 2 Tbsps All purpose flour
- 1 cup Milk
- 1/2 cup Heavy cream
- 1 tsp Fresh oregano leaves chopped
- 1 tsp Kosher salt
- 5-6 turns Black pepper
- 3-4 Swiss chard leaves
- 6 ounces Ricotta
- 3 ounces Freshly grated Parmigiano
Instructions
Swiss Chard and Ricotta Quiche
- Follow out instructions in the link above to blind bake your pie crust. While the crust is baking, make the filling:
- Grab a medium sized bowl and whisk together your eggs, milk and cream. Whisk in the flour, herbs and salt and pepper.
- Once the edges of your crust are golden brown, remove it from the oven. Let the pie rest for 10 minutes and turn the oven down to 325F.
- Remove the pie weights and the liner you used. At this stage, I find that it makes a big difference to return the pie to the oven to brown the bottom. Once golden, grate a little of your cheese over the bottom crust.
- Dollop the ricotta over the bottom crust. Take your chard and stem it (remove the ribs). Roll the leaves up together and cut thin slices of leaves. Sprinkle those over the cheese.
- Pour the custard over the chard and bake for about 45 minutes, or until the center is just set.
