Most people will agree that the most troublesome part of a quiche is the crust. Pre-made crusts are often too small and too sweet. Making your own requires skill and time, one or both of which are frequently in short supply. So when I stumbled across the idea of using potatoes as a crust, I jumped at the chance. The recipe that went along with the potato crust was complicated and tried to turn quiche into a health food. I dispensed with everything other than the idea of the potatoes and used my normal quiche method to make this Swiss chard quiche. The result was delicious, easy, and shaved of a few crust-related calories.
1 onion, finely diced
Drizzle of olive oil
3-4 cloves garlic
1 bunch Swiss chard, washed and chopped into small pieces
3-4 medium sized red potatoes
1/2 c heavy cream
3/4 c milk
4 oz feta or other cheese
In a large skillet over medium high heat, cook the onion in olive oil until the onion is translucent and soft. Add the garlic and stir until the garlic is fragrant, about 1 minute. Add the Swiss chard and cook, stirring frequently, until the chard is wilted and softened, about 5 minutes. Remove from heat and set aside to cool.
Slice the unpeeled potatoes into thin disks, try to slice them about the thickness of potato chips. Arrange the slices around the bottom and up the sides of a 9″ cake pan or pie pan. Make sure the entire pan is covered with overlapping layers. Sprinkle with salt and pepper. Set aside.
To the cooled chard mix, add the eggs, cream, milk, and cheese. Mix thoroughly. Pour into the potato crust. Bake in a preheated 425 degree oven for 15 minutes. Lower the temperature to 350 and bake another 30 minutes, or until the quiche is solid and a knife inserted 2″ from edge comes out clean.