Exceptionally versatile, quiche takes well to all manner of fillings. Here, our meatless version combines Swiss chard with Gruyère cheese and is baked in a square pan instead of the usual round one. Cut the quiche into squares and serve as a main course for brunch, lunch or dinner with a tossed green salad or fresh fruit alongside.
Swiss Chard and Gruyère Quiche
For the crust:
3 cups (15 oz./470 g) all-purpose flour, plus more for dusting
1 tsp. kosher salt
8 Tbs. (1 stick) (4 oz./125 g) cold unsalted butter, cut into pieces
1/2 cup (4 oz./125 g) cold vegetable shortening
6 to 8 Tbs. (3 to 4 fl. oz./90 to 125 ml) cold water
For the filling:
2 Tbs. unsalted butter
1 red onion, thinly sliced
1 bunch Swiss chard, stems removed and leaves chopped
1 cup (4 oz./120 g) shredded Gruyère cheese
2 cups (16 fl. oz./500 ml) half-and-half or milk
1 Tbs. minced fresh thyme (optional)
Kosher salt and freshly ground pepper
Preheat an oven to 425°F (220°C). Lightly grease an 8-inch (20-cm) square baking pan.
To make the crust, in a food processor, combine the flour and salt and pulse to blend. Scatter the butter and shortening over the top and pulse just until the mixture forms coarse crumbs about the size of peas. Drizzle the water over the flour mixture and pulse just until the dough starts to come together.
On a lightly floured surface, roll out the dough into a 12-inch (30-cm) square about 1/4 inch (6 mm) thick. Fold the dough in half and transfer to the prepared baking pan. Unfold the dough and ease it into the pan, patting the dough gently into the corners and firmly into the bottom and up the sides. Trim any overhanging dough. Freeze for 10 minutes.
Bake until the crust is lightly golden, about 10 minutes. Transfer to a wire rack and let cool. Reduce the oven temperature to 375°F (190°C).
To make the filling, in a large fry pan over medium heat, melt the butter. Add the onion and chard and cook, stirring occasionally, until tender, about 5 minutes.
Sprinkle 1/2 cup (2 oz./60 g) of the cheese evenly over the pastry shell. In a large bowl, whisk the eggs until blended. Whisk in the half-and-half and thyme, and season with salt and pepper. Stir in the onion, chard and the remaining 1/2 cup (2 oz./60 g) cheese. Pour the egg mixture into the pastry shell.
Bake until the filling is set and slightly puffed and the crust is golden brown, 30 to 35 minutes. Transfer to a wire rack and let cool briefly. Cut the quiche into squares and serve warm. Serves 4 to 6.
Williams-Sonoma Test Kitchen