Serves: 16
Makes: 2 – 9” quiches
Ingredients
- 1 tbsp avocado oil
- 1 shallot, chopped finely
- 1 clove garlic, minced
- 2 cups broccoli, chopped into small pieces
- 3 cups Swiss Chard leaves, finely chopped (no stems)
- 4 oz. crumbled feta cheese
- 4 oz. shredded Cheddar cheese
- 10 eggs
- 2 cups heavy cream
- ¾ cup half and half or milk
- Fresh chives and parsley, chopped as an optional garnish
- 1 package of Pillsbury pie crusts (2 per box), room temperature
Directions
- Preheat oven to 450 degrees.
- Roll out both pie crusts and place them in each in a 9” pie plate. Trim the excess dough and pinch the edges. Take a fork and poke a few holes across the bottom of the crust.
- Bake the crusts for 10-12 minutes, or until the crust is light brown and then remove from the oven and set aside. Reduce heat to 325 degrees.
- In a large skillet over medium heat, add the avocado oil, garlic, and shallot stirring occasionally until shallots are soft.
- Add the broccoli and cook for 5-7 minutes, until tender, but not mushy.
- Add in Swiss Chard leaves, stirringly regularly for 3 minutes. Remove from heat.
- In a medium bowl, whisk the eggs, cream, half and half together. Add a dash of salt and pepper and then pour in the cheeses and mix one more time before folding in the vegetable mixture.
- Pour ½ of the egg and vegetable mixture into each pie plate.
- Bake quiche until filling is lightly brown and the center is not jiggly, about 45-60 minutes. If the edges of the pie crust start to darken, cover with thin strips of foil.