Tag Archives: Swiss chard

We Eat With Our Eyes

It is often said that we eat with our eyes.  I believe this is true.  When a dish looks appetizing and beautiful we want to savor it; we might eat a little slower so we can stretch out the experience.  I have made many quiches; some with, some without a crust, but this technique makes the final product a feast for the eyes.  We are fortunate to raise chickens that lay eggs with extremely dark yolks.  This made the color of this quiche a bright yellow, which only added to its appeal.  It is made in a spring-form pan instead of a pie plate.  This allows for a nice deep well for the filling, which I appreciate; but the real joy comes from using hash browns as the crust.  It literally comes out looking like a work of art.

Feel free to change up the ingredients in the filling to suit what you have or your taste preferences.  You can use arugula instead of spinach or a combination of the two.  You can also use Swiss chard.  Vegetarians can leave out the bacon, and you can use Comte instead of Gruyere.  You decide. It will all taste delicious.

SPINACH & GRUYERE QUICHE WITH A HASH BROWN CRUST

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INGREDIENTS:

FOR HASH BROWN CRUST:

  • 1 package frozen hash browns, thawed and squeezed dry
  • 2 tablespoons unsalted butter, melted
  • 1 farm-fresh egg, light beaten
  • 1/2 teaspoon garlic salt

FOR THE QUICHE:

  • 1/2 cup red (or any color you have) seeded and diced
  • 1/4 cup onion, diced
  • 2 cloves garlic, minced
  • 6 farm-fresh egg whites, and 3 additional farm-fresh eggs
  • 1 1/2 cups Gruyere or Comte cheese, shredded
  • 4 cups lightly packed spinach and/or arugula mixed
  • 1/2 cup half and half
  • 4 slices bacon, cooked, drained and crumbled

INSTRUCTIONS FOR THE CRUST:

  1. Preheat oven to 400 degrees F.  Brush the bottom of a 9-inch spring form pan with olive oil, then line both bottom and sides with parchment paper; brush with oil again.
  2. Combine the hash browns, melted butter, garlic salt and egg.  Mix thoroughly and press into spring form pan, pushing them up the sides.
  3. Bake for 20-25 minutes or until hash browns start to crisp up.

INSTRUCTIONS FOR QUICHE:

  1. Fry bacon in skillet, drain and crumble.
  2. In a small skillet over medium-low heat, add 1 tablespoon olive oil and saute onions, red pepper and garlic for 8-10 minutes or until soft and translucent.  Add spinach and saute for another 1-2 minutes or until spinach has wilted.  Set aside to cool.
  3. In a bowl, combine the egg whites, whole eggs, 1/2 and 1/2, shredded cheese and crumbled bacon.  Add the cooled onions and red pepper and stir to combine.  Season with salt and pepper to taste.  Pour into hash brown crust in spring form pan.
  4. Reduce the heat to 350 degrees F and bake for 40-45 minutes or until eggs are set.

Serves 6

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Note:  This recipe is from my new cookbook Twisted Basics: Laugh, Cook, Eat.  You can purchase it at our website

“The kitchen is seasoned with love.”

Occasional Decadence

My father had many sayings that he would repeat when the mood suited him; but my favorite was, “All things in moderation, including moderation.”  I pretty much live by this code.  I don’t apologize for the occasional desert or rich dish; their just soooo yummy!  This one is no exception.  Cream, pancetta, and garlic take Swiss chard to another level entirely.  You could make it with bacon, but why not hit a home run rather than a base hit?  The first time I made this for my green’s hating brother-in-law, he took seconds (twice).  Another time my nephew pulled the casserole to his place setting and wondered what everyone else was going to eat.  It’s tradition at Thanksgiving, but I can’t help making it at least once a month during the winter season.

SWISS CHARD CASSEROLE

INGREDIENTS:

  • 2 tablespoons unsalted butter
  • 1 cup fresh breadcrumbs (I use ciabatta)
  • 6 cloves garlic, thinly sliced
  • 1/2 teaspoon Kosher salt, and freshly ground black pepper to taste
  • 2 cups heavy cream
  • 3 slices pancetta, diced
  • 2-3 bunches Swiss chard, wash and spun, stems removed and chopped into 1/4 inch slices (approximately 2 1/2 cups); leaves cut into ribbons (approximately 8-12 cups
  • 2/3 cup freshly grated pecorino cheese

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INSTRUCTIONS:

  1. Preheat oven to 400 degrees F.  Melt 1 tablespoon of the butter and toss it with the breadcrumbs; set aside.
  2. In a medium saucepan, bring the cream and garlic to a boil.  Lower heat and simmer for 8 minutes, reducing the volume slightly.  Season with salt and pepper.
  3. Meanwhile, in a 12 inch non-stick skillet, cook the pancetta over medium heat until crisp and browned.  Drain on paper towels, reserving 1 tablespoon of the fat in skillet.  Add remaining 1 tablespoon of butter to skillet and melt.  Add the chard stems and saute over medium-high heat until they are soft and slightly browned, about 8-10 minutes.  Reduce heat to medium and add chard leaves.  Saute chard for about 3-5 minutes or until wilted.
  4. With tongs, transfer the chard to a gratin or ceramic dish, leaving any excess liquid in skillet.  Spread evenly.
  5. Sprinkle pancetta over chard.  Pour the seasoned cream over chard.  Sprinkle pancetta over cream and chard; top with buttered bread crumbs.  Bake until golden and bubbly, about 25-35 minutes.  Let rest for 10 minutes before serving.

Serves 4-6

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”Comfort food—food that reassures—is different things to different people.”  –David Tanis