With farm fresh eggs always in the fridge along with pre-made pie crusts almost always in the freezer, a homemade quiche is an easy breakfast, lunch or brunch idea that comes together in no time at all. Similar to a pizza or pasta dish in that the add-in ideas are endless, for this quiche I added some sautéed Swiss chard from the garden, sun-dried tomatoes and chopped turkey bacon. The base of any quiche is simply eggs, milk or cream, seasonings and a touch of cheese if you wish–I used a grating of salty Pecorino on this yummy version.
(To view this recipe, click on the blue title of the blog post above*)
Swiss Chard & Turkey Bacon Quiche with Sun-Dried Tomatoes
Ingredients:
- (1) pre-made pie crust
- 1 large head of Swiss chard, stems and leaves washed, dried and cut into-bite sized pieces
- 6 slices of turkey bacon, chopped
- 2 shallots or ½ of a yellow onion, chopped
- Salt and pepper
- ¼ cup julienned sun-dried tomatoes
- 4 large eggs
- ½ cup milk or cream
- ¼ cup shredded or grated cheese of your choice
Directions:
- Preheat the oven to 375 degrees. Place the pie crust on a baking sheet.
- For the filling, heat the oil in a large straight-sided saute pan or Dutch oven over medium heat. Add in the onion/shallot and chopped turkey bacon. Cook for 5 minutes; add in the greens along with 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and continue the saute for another 5 minutes, or until the greens are wilted. Stir in the sun-dried tomatoes.
- In a large mixing bowl, whisk together the eggs, cream/milk, another pinch of salt and pepper and the cheese. Toss in the cooked veggies and bacon. Pour into the pie shell and bake for 35-40 minutes or until the filling is set in the center and the crust browned. Slice and serve warm.
Tagged: chard and bacon quiche, chard and bacon tart, egg, egg custard, eggs, pecorino cheese, pie crust, quiche, sun dried tomatoes, Swiss chard, turkey bacon
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