Shopping Cart

Your cart is empty

Continue Shopping

Swiss Chard, Leek, and Farmer's Cheese Quiche

A good quiche is a necessary recipe to have in your cooking rotation. It fits into every meal of the day. Served warm for breakfast, room temperature for lunch, and as a full dinner. It's also great because you can switch up the add-ins and keep it interesting!

  • 2 ½ cups AP flour
  • 1 teaspoon salt
  • 6 tablespoons unsalted butter, cold and cut into cubes
  • ¾ cup of chilled vegetable shortening
  • ½ cup ice water
  • 4 eggs
  • ½ cup whole milk
  • ½ cup heavy cream
  • 1 cup crumbled dill farmers cheese
  • 1 cup sliced leeks
  • 1 cup shredded swiss chard, wilted
  1. Make pie dough the night before so it can have sufficient time to rest and get to the proper  temperature.Preheat oven to 375°F. Partially blind bake your pie crust.blind bake in a 9-inch pie dish.
  2. Preheat the oven to 350°F.
  3. In a little bit of butter, sweat the leeks until translucent. Add the swiss chard and wilt lightly.
  4. In a large bowl with a handheld or stand mixer fitted with a whisk attachment, beat the eggs, whole milk, heavy cream, salt, and pepper together on high speed until completely combined.
  5. Whisk in leeks, cheese, and swiss chard.
  6. Season with salt and white pepper.
  7. Bake the quiche until the center is just about set, about 45-55 minutes.
  8. Allow to cool for 15 minutes.