Every once in a while (never), I like the hand the reins over to a guest cook. And, since quiche is not my forte, I give to you Jamie Bowers (nee) Curran. Take it away, Jamie!
Some of you may recognize me from my Irish maiden name. Was a sad day I gave it up for the Scotts but, my people are a fan of the quiche. En Francais! Mmmm, two bunches of Swiss chard, one chopped yellow onion, two sliced thin garlic cloves, three eggs (well beaten, like my husband), splash of milk, pinch red pepper, one whole yummy round of CKC Farms Chevre on a homemade pastry. The pastry is the easiest part: combine one cup flour, one stick butter and slowly add water until it sticks together, usually 2 – 3 tablespoons.
Pie magic. Impossible, but true? I know, I don’t believe it either. Possibly impossible magic.
Waaaaait. How much flour in the pastry? “Water in Tbsp until it sticks together” – but only 2-3 tsp?
Lame Cooks Who Eat Out Too Often want to know.
Very good questions. There might have been some wine drinking during the creation of this post. It has been revised and the offending party will be talked to (whenever she wakes up).
Jamie, I think you need to start having quiche nights because this looks awesomely delicious! Just don’t teach your husband, or he’ll steal quiche from you like he stole pizza… 🙂
What a great idea! I’m envisioning a multi quiche brunch with mimosas on a lazy Sunday morning. Ah, now, I have to make it happen 🙂
I’m getting ready to make this tonight, but I’m wondering…do I cook the chard, onions, and garlic first; or do I just mix it all together raw? Thank you!!!
I usually get the onions and garlic going first, to flavor the oil. Then in goes the chard. The chard will release its water which will (hopefully) prevent the garlic from burning. Good luck, let me know how it goes.