Super duper thanks to McGee family friend Iris for providing me with the greens for this recipe. She has started her own CSA here in Fairbanks and Jake’s mom and I split what she brings every week. I love quiche. It instantly makes everyone happy and it’s not that hard if you learn a few little tricks to make the cooking go easier. If you haven’t seen me use my potato crust that my friend Giovanina taught me then you’re missing out. Of course, a flaky dough crust on a quiche is really lovely, but this goes down just as easy and saves me countless minutes in the kitchen. I utilize the preheating time to pre-cook the potatoes a bit. This is so I can cut the potatoes thicker so they make more sense as a crust.
Although I’ve given you measurements below, you’ll notice I’m not super strict on the size of things and even acknowledge that depending on the size of your dish you may need more egg mixture. I look at quiche not as an exact science, but more as an opportunity to ad-lib and make strange decisions. Now that I know the basics that go into making it, I very rarely use a recipe for quiche. The gouda I used didn’t melt all that much (full disclosure: it WAS the cheapest gouda, so that probably had something to do with it), but instead stayed mainly on top and browned up nice and crispy. It was frankly amazing. I didn’t expect that to happen and I was very happy with the results. Meat eaters may want to consider adding chopped ham or bacon into this. Either would go really well with the smokiness of the gouda. If you’re into topping your quiche with things I suggest some extra slices of green onions or fresh chives. Jake hates mushrooms so I almost never put them into a quiche, but you’ll see from the photo that I sautéed some in salt, pepper and butter and ate mine on the side. I highly recommend that as well.
Deep Dish Swiss Chard and Gouda Quiche
1 large potato, sliced
1 tablespoon olive oil
salt, to taste
3-4 cups Swiss chard, leaves sliced or torn, stems chopped
1 cup turnip greens, chopped
3-4 green onions, diced
2 cups soy milk
1/4 teaspoon nutmeg
1/4 teaspoon paprika
1 teaspoon garlic powder
black pepper, to taste
1/4 cup smoked Gouda, chopped or shredded
1. Sprinkle a deep oval casserole dish with your olive oil. Lay your potato slices along the bottom and sides of the casserole dish to cover as much space as possible. You can cut them to any size you need to accomplish this. If you have leftover potato, diced it and use it to fill in any spaces. It doesn’t have to be perfect. Sprinkle the potato with salt.
2. Place the casserole dish with potatoes into the oven and preheat the oven to 400F.
3. Meanwhile, in a medium bowl, beat the eggs, soy milk, nutmeg, paprika, garlic powder, and black pepper together.
4. When the oven has finished preheating, check your potatoes. They should be just about cooked through. If they’re still very hard leave them in the oven a little longer. Once they’re just about cooked through take them out and let them cool.
5. Once the quiche dish is cool, pile all your veggies into it, starting with all the greens and leaving the green onions till last.
6. Sprinkle the chopped Gouda onto the veggies and pour the egg mixture over top of all, letting it filter through the greens to the bottom of the pan. If you’re using a REALLY deep dish, remember that you can always beat up another egg or two with some soy milk and a bit of all the spices to fill in the space.
7. Cover the casserole dish with aluminum foil and bake 20 minutes.
8. Take the casserole dish out of the oven, remove the foil and return to the oven. Bake another 25 minutes or till quiche is cooked through and nicely browned on top. Eat hot.