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Tartine’s Quiche with Swiss Chard

October 30, 2010

My trip to San Francisco is just two weeks away!!!  After loving the Tartine scones I made a few weeks ago, I wanted to give their quiche a try.  I have to say this was unlike any quiche I’ve ever made or tasted.  The filling was so velvety and smooth it had a luxurious custard pie-like texture.  I was shocked and had my doubts when I saw the filling didn’t have any cheese and called for creme fraiche instead.  I was expecting the eggs to dominate, but the creme fraiche transformed it into a quiche that sets itself apart from what we expect from the typical quiche.  This recipe brings the ordinary quiche to a whole new level and is definitely holiday brunch quality, and worth the tiny bit of extra effort of straining the filling.  I added in about two cups of swiss chard to the recipe, but would not hesitate to add even more next time.  I didn’t have time to make their crust this time and instead used a pre-made one, but I’m sure it would be even better with their flaky crust recipe.

Tartine’s Quiche with Swiss Chard

recipe from the Tartine cookbook, found here

  • 1 fully baked 10-inch tart shell
  • 5 large eggs
  • 3 T. all-purpose flour
  • 1 cup crème fraîche
  • 1 cup whole milk
  • 1 tsp. kosher salt
  • ½ tsp. freshly ground black pepper
  • 1 T. fresh thyme, finely chopped
  • 2 cups uncooked coarsely chopped Swiss Chard
  • 1 Tb grated Gruyere cheese

1) Preheat the oven to 375ºF.

2) Place 1 egg and the flour in a large bowl and whisk until smooth. Whisk in remaining 4 eggs until blended.

3) In a medium bowl, whisk the crème fraîche until smooth. Whisk in the milk.

4) Pour the mixture through a fine mesh sieve held over the milk mixture. Whisk in the salt, pepper and thyme. Stir in the swiss chard.

5) Pour the egg mixture into the pastry shell. Sprinkle with cheese.

6) Place in the oven and bake for 10 minutes.

7) Reduce the oven temperature to 325ºF and bake until the filling is just set, about 30 minutes longer. The center of the quiche should be slightly firm, rather than liquidy, when touched.

8 ) Let cool on a wire rack for at least 20 minutes to set. (To serve a fully cooled quiche warm, cover it with aluminum foil and reheat it in a 325ºF for about 15 minutes.)

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