Cheese, Onion, Potato and Chard Quiche

Cheese, Onion, Potato and Chard Quiche

Cheese, Onion, Potato and Chard Quiche

Cheese and onion is one of those perfect combinations in my opinion, and works so well in my quiche recipe here. In this recipe I have also added some potato, sweet potato and a bunch of chard from the garden, but feel feel to swap this for any greens you have. It would work well with any combination of spinach, spring greens, broccoli or peas. You can also use any cheese you like too - I used some odds and ends of goats cheese, comte and cantal, but any favourite, strong flavoured cheese would work well. This is a really versatile recipe, and I make many variations of this in my tiny retreat kitchen, depending on what I have in the garden or what needs using up in the fridge. As long as you keep the proportions roughly the same there should be no problem.  

I hope you enjoy and bon appetit!  

ingredients

230g flaky/shortcrust pastry (I used ready rolled flaky pastry sheets) 

450g onions thinly sliced

300g potato roughly chopped

200g sweet potato roughly chopped

1 garlic clove crushed

4 eggs

100ml milk

200g cheese grated/finely chopped

1 large handful chopped fresh chard (or greens of choice) finely chopped

1/2 tsp nutmeg

1 bayleaf 

1 tsp mustard

chilli flakes/paprika 

salt and pepper 

method

grease a flan/quiche dish (I used a 26cm one) with a bit of oil or butter and preheat the oven to 200C.

add the milk to the onion, garlic, bay leaf and nutmeg and cook over a low heat until softened (or you can do this in the microwave instead), add a bit more milk if the pan seems to be drying out. When cooked remove the bayleaf and set aside. 

boil the potatoes/sweet potato until just tender, then drain well and set aside.

cook the chard/greens for a few minutes to soften - you just want to pre-cook them a bit before they go in the quiche. 

whisk the eggs with the mustard, then mix in the cooked onions, potatoes, chard, cheese and season with salt and pepper. 

line the quiche dish with the pastry and pour in the prepared filling. Sprinkle with a bit of paprika or chilli flakes if you'd like. 

bake for 30-40 minutes, or until the pastry is golden and the filling is set. 

leave to cool in the tin for 10-15 minutes before slicing and serving. 

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