That’s a mouthful of a title, sorry.
This quiche came together over the course of a few busy weekdays. I made the crust in a flash of inspiration after work one day. I had a bundle of thyme leftover from a previous night and I was trying to think of a way to use it. Thing is, thyme is by far my least favorite herb to process. Removing the tiny little leaves from the easily broken branches makes me feel tense and impatient. The only recompense for all that detailed work is the nice smell left on my hands afterwards. Sometimes doing an unpleasant task in one long go makes the task feel less odious to me, so I thought I’d de-stem as much as my patience could muster in one sitting and throw it all in the crust portion of my quiche. So that’s what I did. My modern multiple-tabs-open-all-the-time brain grew a little more focused that day.
Once the dough was whirred together and flattened into a pancake, I threw it — covered in cling wrap — into the fridge to become a quiche whenever I got a spare hour. That didn’t happen for like four days, but that’s alright because the making of the quiche aligned perfectly with a brunch the following morning.
Strangers said it tasted great. I’m going to believe their comments were genuine and not merely politeness.
Oh, I want to highlight one technique I used here that I am huge fan of: using chard stems in a saute. It’s especially nice with rainbow and swiss chard what with their super colorful stems. Once you remove the leaves, simply chop the stems and saute them at the same time you would saute your onions and garlic. Once soft-ish, add the chopped greens. Less food waste, more beauty, and a nice texture.
As is the point of this blog, I used the core ingredients, steps, and rules from my previous post to create this recipe. I hope you find them helpful in creating your own version of quiche too.
Thyme Butter Savory Pie Crust
- 1 3/4 cups all-purpose flour
- 2 tablespoons thyme, finely chopped
- 1 stick (4 ounces) cold unsalted butter, cubed
- 1 large cold egg
- 2 tablespoons ice water
- Pinch of salt
- Whisk together flour, salt, and chopped thyme.
- Using a food processor or pastry blender, add cold cubed butter and pulse until the mixture resembles a coarse meal (or little pea sized bits of butter coated in flour).
- In a separate bowl whisk egg with ice water
- Pour flour/butter meal into large bowl. Pour egg/water mixture over flour. Using a fork, stir flour with egg mixture until nearly blended. Using your hand, squeeze dough together until it is mostly blended and sticking together. Flatten into a disk shape and wrap tightly with saran wrap. Put disk in fridge for at least an hour (or if you’re like me, up to a week).
- Preheat oven to 350
- On a floured surface, roll out dough until it’s about two inches bigger than your pie pan. Drop dough into pan, press the sides onto pan, and trim the excess. Put dough and pan into freezer for 10-15 minutes.
- Line pie shell with foil or parchment paper and weigh down with pie weights or dried beans. Bake dough with liner and weights for 25 minutes. Remove foil and weights and bake uncovered for an additional 15-20 minutes. Take pie out when crust is golden brown.
Smoked Salmon Quiche with Chard, Goat Cheese
- 1 large bunch swiss chard, stems removed and set aside, leaves chopped
- 2 cloves garlic, minced
- 1 ¼ cup heavy cream
- 6 oz. smoked salmon, coarsely chopped
- 3 oz. herbed goat cheese, sliced or crumbled
- 1 tablespoon olive oil
- Preheat oven to 350
- In a large skillet, saute garlic and chopped chard stems in olive oil over medium heat until soft, about 4-5 minutes
- Add chopped chard leaves to pan, (you may need to do this is stages) and saute until very wilted. They should reduce in size by a considerable amount. If the pan looks dry or the leaves burn, turn down the heat and add a teaspoon of water. Salt and pepper well.
- Remove wilted chard to a bowl and let cool. One cool, squeeze with paper towels to remove any extra moisture
- Mix together chopped smoked salmon with cooked chard mixture and drop into cooled quiche crust, spread evenly
- In a small bowl, whisk together heavy cream and eggs. Season with salt & pepper.
- Pour milk/egg mixture over filled quiche crust
- Arrange goat cheese on top of quiche
- Put quiche in the preheated oven and cook for 40 minutes. Quiche is done when the center no longer looks wet and doesn’t jiggle much when shook. Remove quiche from oven and let cool.
Enjoy the quiche warm, room temp, or cool. Preferably at a brunch with strangers.