Swiss Chard Leek Quiche Recipe

1. Combine flour, salt and herbs
2. Whisk oil and water to an emulsion.
3. Pour emulsion into flour and combine with a spatula.
4. Press into 9″ pie crust with spatula or fingers initially, then use the back of a spoon to spread into the curve of the pan and up the sides.

Set aside or refrigerate until ready to use.

1. Preheat oven to 375° F.
2. To prep the leek, remove the green top and compost or discard. Cut the leek lengthwise into quarters. Separate the leaves. Rinse to remove the dirt on the inside of the leaves. Shake the water off the leaves and chop.
3. In a skillet, heat the oil over medium low heat. Add the leek and the garlic. Sauté until soft and starting to brown, stirring occasionally about 10 minutes.
4. Add the Swiss chard to the skillet and sauté for 1 minute. Lower the heat to low, add the thyme, and pepper. Cover and cook for 3 minutes or until chard has wilted. Remove the cover and continue to heat until most of the moisture has evaporated. Remove from heat.
5. Whisk the eggs in a bowl until fluffy. Add the cream, milk, mustard powder, and a dash of salt and pepper. Whisk to combine.
6. Spread the sharp cheese across the bottom of the pie crust. Top with the leek/chard mixture followed by the Romano.
7. Pour in the egg/milk mixture.
8. Bake in preheated oven for 45 minutes or until a knife inserted into the middle comes out clean.
9. Remove from oven and let cool about 5 minutes. Serve.