Bacon and Swiss Chard Quiche
Unsure of how to use one of Spring's first harvests?
This savory breakfast is a great way to incorporate veggies into your most important meal of the day.
Bacon and Seasonal Spring Greens Quiche
Spring is here, which means an abundance of leafy greens. This quiche is a great way to highlight some of springs first harvestable crops, kale or swiss chard are our favorites. Farm fresh bacon rounds out this quiche to make it a perfect weeknight meal or brunch addition.
1 prepared pie crust dough (homemade or store bought)
- 3 eggs
1 cup heavy cream (or a mix of milk and cream)
- 1 cup grated cheddar cheese
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon Duncan Farms Egg Seasoning Blend
4 slices Duncan Farms Hickory Smoked Bacon
1 small yellow onion diced OR 1 stalk of fresh green garlic diced
8 oz. Swiss chard leaves and stems, chopped (about 4 cups) OR 8 oz. Kale leaves and stems, chopped (about 4 cups)
Preheat your oven to 400 degrees F.
Line a quiche pan or pie pan with prepared pie crust. Crimp edges and place parchment paper inside, and fill with pie weights (or alternative, such as dried beans).
Blind bake your pie crust halfway by placing the pie pan on a rimmed baking sheet and bake for 15 minutes. Remove from oven and remove pie weights/beans and save for another time, discard parchment paper. Turn oven temperature down to 375 degrees F.
Meanwhile, in a large bowl, whisk together the three eggs and heavy cream until smooth. Stir in the grated cheddar cheese, kosher salt, black pepper, and egg seasoning. Set aside.
In a large skillet, cook the four strips of bacon until crispy. Set aside on a paper towel lined plate.
Remove all but two tablespoons of the bacon grease from the skillet. Add the diced onion, or green garlic, and sauté over medium-high heat until softened and starting to brown, about 3 minutes.
Add the Swiss chard or kale (most seasonal leafy greens can be subbed here) and sauté until both the leaves and the stems are tender and most of the liquid has evaporated, 5-7 minutes.
Meanwhile, chop up the bacon slices. Add them to the skillet when the chard has finished cooking.
Place the chard and bacon mixture in the bottom of the half-baked pie crust. Spread out evenly.
Pour the egg, cream, and cheese mixture on top. Spread it out evenly, ensuring especially that the cheese evenly coats the top.
Bake the quiche at 375 degrees for 20 minutes, or until browned on top and filling is firm when you shake it slightly.
Allow to cool for at least 10 minutes. Cut into 8 slices and serve warm or at room temperature.