Chard and leek crustless quiche

May 22, 2011 at 10:02 pm (B_minus (2.5 stars), Dark leafy greens, French, Necessarily nonvegan, Website / blog)

Derek chose the chard, celery, and leek tortino recipe from Union Square Cafe, and I bought all the ingredients, but when it came down to it I just couldn’t do it.  The recipe had so much cheese, cream, butter, and eggs in it, and last time I made a chard and celery recipe from that cookbook we weren’t so thrilled with it.  So I chickened out and used the ricotta to make the savory zucchini cheesecake that I just posted about.  I used the chard, leeks, and cream to make a crustless version of this leek and swiss chard tart from Smitten Kitchen, originally from Bon Appetit.

I had a  small piece not long after it came out of the oven, and I didn’t like it very much.  It seemed very salty and also quite eggy tasting. (I know, I know, it’s a quiche.)  But I tried it again at room temperature later in the day and liked it much better.  Enough to make it again probably.   Derek certainly liked it, and it was very easy.  Also it was very filling.  I had a piece for breakfast at 7am and wasn’t hungry til lunchtime.  Normally I need a snack to hold me over.

Next time I might try to include the chard stems in the quiche as well as the leaves.

Rating: B

Derek: B+

Update June 2011:  I made this quiche again but I used spinach instead of chard, and I used a little less salt. It didn’t turn out as good.  It tasted more watery.  Maybe I used too much spinach.  (I wasn’t sure quite how much to use.)  Or maybe spinach just doesn’t work as well in this recipe as chard does.  I thought it was still okay but Derek didn’t really care for it.