Delicious traditional quiche, using all real ingredients and a lot of vegetables. I believe that eating healthy is eating whole ingredients, so I have no problem eating some 35% cream once in a while (obviously, I wouldn’t do that every day!) Everything is good, in moderation, except fresh raw vegetables – which you can have as much of as you want! Learn the joy of cooking again.
I have to admit, I took the easier way out for this recipe and used pre-made crust made with organic spelt. Although I bought them pre-made, I still make sure that the ingredients fit my healthy lifestyle, contain wholesome ingredients and nothing I can’t pronounce. There are so many options out there, it’s easy to do so.
Quick Weeknight Swiss Chard, mushroom and Bacon Quiche (serves 6-8)
15 min preparation
30 min cooking time
- 2 pre-made organic spelt pie crusts (or even better, make your own) (I used this brand)
- 1 large carrot, washed and cut in small cubes or slices
- 1/2 large onion, cut in small chunks (approx. 1/4″)
- 4 large organic cremini or shitake mushrooms, washed and sliced (cut the slices in 2)
- 1 small organic zucchini, washed and sliced (cut the slices in 4)
- 1 big bunch of organic Swiss chard, washed, drained well and cut in thin pieces (approx. 1/3”) or spinach (always organic since leafy greens are amongst the most pesticide-sprayed veggies)
- 4 Tbsp extra-virgin cooking olive oil
- 3-4 large free-range organic eggs
- 1/2 cup 35% organic cream
- 1/2 cup organic whole milk, non-homogenized (3.8%)
- 1/2 cup grated organic Emmental cheese (made with raw milk)
- 1/4 tsp unrefined grey sea salt
- 4 thick slices organic bacon, from local pastured pork – This is totally optional if you prefer no meat
Prebake the crusts for 10 min at 350oF and set aside. Using a large pan, heat ½ of the oil on medium heat (use the rest for the mushrooms). Sauté each vegetable one or 2 at a time until golden, approx. 5 min for onion, 4 min for carrots and zucchini, 5 min for mushrooms and 2 min for the chard. Put aside in a large plate.
Cook bacon in the same pan until crispy. Use paper towel to sponge oil off of bacon before using. While all this is cooking, in a medium-size bowl, whisk the eggs, cream, milk and salt together. Add the cheese and mix.
Divide all the sautéed vegetables in the 2 pie crusts equally, add the crispy bacon in small pieces, then add the cream/milk/cheese mixture on top. Make sure it’s filled to the rim but not overflowing.
Bake at 400oF for 30 min. Serve while hot, with a green salad.