Chicken & Swiss Chard Quiche

Chicken & Swiss Chard Quiche

Ingredients:

For the crust:

• 1 cup all-purpose flour

• 1/4 cup cornmeal

• 1/2 tsp salt

• 8 tbsp cold unsalted butter, cubed

• 1 large egg

For the filling:

• 1 tbsp olive oil

• 1 to 1 1/2 cups (cubed or diced) cooked chicken breast

• 2 to 2 1/2 cups swiss chard, stems and leaves separated and chopped

• 4 large eggs, at room temperature

• fresh chopped mixed herbs (thyme, oregano, chives, rosemary, parsley)

• pinch of cayenne

• 2 tsp Dijon mustard

• 2 tbsp unsalted butter

• 2 tbsp flour

• 2 cups non-diary milk, warmed

• 1/4 tsp white pepper

• salt and pepper to taste

1. To make the crust, place the all purpose flour, cornmeal and salt in a food processor and pulse on low to combine. Add the cold diced butter and pulse until they are pea side.

2. Add the egg and pulse on low until the dough starts to come together. If the dough looks too dry add a teaspoon or two of cold water.

3. Gather the dough together and form into a disc, wrap in plastic wrap and chill for at least one hour. At this point the dough could be frozen if you are using it at a later date.

4. Grease a 9 to 9 1/2 inch tart or springform pan. Roll the chilled dough into a 14-inch circle on a lightly floured surface. Place the dough into the pan and trim off any excess flopping over.

5. Freeze the dough in the pan for 30 minutes. (There is no need to prebake this crust.)

6. Melt 2 tablespoons butter in a saucepan, add the 2 tablespoons flour to the melted butter. Turn heat down to low as you whisk the flour into the melted butter. Allow to cook for 2 minutes. Slowly add the warmed milk, whisking as you pour. Add the mustard to the sauce. Cook, stirring occasionally until sauce thickens. (Since this Quiche uses no cheese, this sauce will keep the dish moist.) Season with salt and white pepper. Set aside.

7. Heat 1 tablespoon oil to a pan, sauté stems of swiss chard for 3 minutes, add the chopped swiss chard, cover and cook for an additional 3 to 5 minutes, or until leaves have wilted. Stir in herbs and cayenne, cook for an additional minute or two. Remove from heat and season with salt and pepper.

8. Heat oven to 375ºF. If the swiss chard has too much liquid, gently squeeze with your hands.

9. To assemble the Quiche, spread half the swiss chard at the bottom of the pan, add half the cooked chicken, and add half of the sauce. Repeat this layering with the remaining ingredients.

10. Bake until the top of the tart is nicely golden brown and the center is almost set, about 50 minutes. A toothpick inserted in the center should come out clean.

11. Allow tart to cool in pan on a cooling rack for 15 minutes before serving.

Yields: 1 quiche (about 8 servings)

Notes&Tips:

• This is a no cheese, non-diary milk quiche that you will love! It is flavorful and delicious; you won't even miss the cheese!

• The Chicken and Swiss Chard Quiche is perfect for brunch, lunch or dinner!

• For this Quiche, I used Rainbow Swiss Chard but any Swiss Chard on hand will work. You can prepare the Swiss Chard a day in advance, as well as the crust and chicken. Keep in the refrigerator until you're ready to put it all together.