i'd rather be baking

I know we don’t often talk about dinner around here, but let’s be honest, we really don’t eat cake and cookies all day long. There are typically many more vegetables than sweets on a daily basis, and thank goodness for that. I asked Ryan a few weeks ago (oops) if he had any requests for the blog, and he immediately asked for quiche. It’s one of my favorite weeknight dinners and technically, it is baked.

I usually try to incorporate eggs into our dinner plans once a week because they’re a great meatless protein source and just so cheap. Quiche is one of my favorite ways to do this because it’s kind of like pizza: you can put almost anything in it. I’ll admit, I see both as ways to use up whatever random vegetables are left in the fridge. This time was yet another case of using what the CSA sent us: swiss chard.

I’m not really a big fan of swiss chard, so I figured quiche would make it better. I was right and actually, this was even better than my usual spinach variety. I’m told that swiss chard is full of all sorts of nutritional goodness, so hey, why not.

If you’ve never made your own quiche, it really couldn’t be much easier. I’ve taken to making my own crust but only because it takes about five minutes in a food processor. You could definitely use a store-bought puff pastry sheet or pie crust.

Swiss Chard and Leek Quiche
Adapted from Smitten Kitchen’s quiche and tart

1 basic pie crust (recipe below) or store-bought puff pastry sheet
2 tablespoons (1/4 stick) butter
2 large leeks (white and pale green parts only), coarsely chopped
1 teaspoon dried thyme
1 small bunch Swiss chard, ribs removed, leaves chopped (about 2 1/2 cups)
3 ounces cream cheese (reduced-fat is fine), softened
3 large eggs
1/3 cup milk
1/2 cup grated mozzarella
1/4 cup grated parmesan (the stuff in the green can is okay)
1/4 teaspoon salt
1/4 teaspoon black pepper

If using basic pie crust, press into a 9-inch pie plate. You can roll it out first if you like, but I prefer to simply press the crust in with my hands. It’s easier! If using puff pastry, thaw according to package directions and gently lay inside the pie plate, then press into place. Set plate aside and preheat oven to 425°F.

Melt butter in large nonstick skillet over medium-low heat. Add leeks and thyme. Sprinkle with salt and pepper. Cover; cook until leeks are very tender but not brown, stirring often, about 10 minutes. Add chard; saute until wilted, about 2 minutes. Remove from heat; cool.

Beat cream cheese in a medium bowl until smooth. Add milk and eggs, and beat till combined. Fold in cheeses and chard mixture. Pour into pie crust.

Bake at 425°F for 15 minutes. Reduce heat to 350°F and bake until slightly puffy and just set in the center, about 15 to 20 minutes. Cool for 10 minutes before serving.

Basic Pie Crust
Adapted from Martha Stewart

Makes 1 crust

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter or margarine, chilled and cut into pieces
1/8 to 1/4 cup ice water

In the bowl of a food processor, combine flour and salt. Add butter and process until the mixture looks like coarse meal (about 10 seconds).

With the processor running, slowly add water through the feed tube. Pulse until dough holds together without being wet or sticky, less than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.

Form dough into a ball and place on a piece of plastic wrap. Flatten into a disc and wrap tightly.Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.