We are still getting Swiss chard, spinach and leeks from our garden — along with a rather surprising bucket of tomatoes.
With G. traveling a lot for work, I’ve been trying to use up what’s in the garden, in his refrigerator and what’s in mine so that the food doesn’t go to waste. This quiche allowed me to use some of our chard and leeks, along with eggs that had been sitting in G.’s fridge and heavy cream that was in mine.
I served it with a spinach salad, using even more of the bounty on hand.
Swiss chard, Leek and Prosciutto Quiche
1 pie crust (homemade or store-bought)
4 slices prosciutto
3-4 cups Swiss chard, leaves only, washed and chopped
2 leeks, chopped
2 ounces goat cheese, crumbled
1/2 cup heavy cream
Melt a tab of butter in a frying pan and lightly saute leeks. Remove from pan.
Add the Swiss chard to pan and cook until the leaves are just wilted.
Combine the leeks and chard in a bowl.
Cut the prosciutto into bite-sized pieces. I remove much of the fat, but you don’t have to if you like it. Add the prosciutto to the bowl with the chard and leeks. Toss to combine.
Lay the pie crust in a pie plate. Add half of the leek, chard and prosciutto mixture. Sprinkle the goat cheese on top. Layer on the rest of the vegetable and prosciutto mixture.
Beat the eggs in a bowl with the heavy cream. Season with salt and pepper to your taste. Pour the eggs into the pie dish so that they cover the vegetables and meat.
Bake at 350 degrees for 45 minutes.