Chard And Parsley Quiche with Two Cheese

Directions

To make the pastry shell, sift together the flour and salt into a bowl. Cut the chilled butter and margarine into ½-inch chunks and add them to the flour mixture. Using a pastry blender or 2 knives, cut in the butter and margarine until the mixture forms pea-size balls. Add the ice water, 1 tablespoon at a time. At the same time, turn the dough with a fork and then with your fingertips just enough to dampen it. This method will help to keep the pastry light and flaky. Do not overwork the dough or it will become tough. Gather the dough into a ball, wrap it in aluminum foil or plastic wrap and refrigerate for 15 minutes. (The chilling will make it easier to roll out.) Preheat the oven to 475 degrees.

To prepare the crust: On a lightly floured work surface, roll out the chilled dough into a round about 11½ inches in diameter and ⅛ inch thick. Drape the pastry over the rolling pin and carefully transfer it to a 9-to-10-inch tart pan. Unfold it from the pin and press it gently into the pan. Trim off the overlap even with the pan's rim. Line the tart shell with aluminum foil and then add a layer of pastry weights or dried beans. Place the weighted pastry pan on a baking sheet. Place both i n the preheated oven to bake partially, until faintly golden, 8 or 9 minutes.

Remove from the oven, lift out the weights, remove the aluminum foil, and let the crust cool completely on the baking sheet. Reduce the oven heat to 375℉ (190℃).

To make the filling, arrange the chard leaves on a steamer rack over gently boiling water, cover and steam for 5 to 7 minutes. The leaves should retain their pretty green color but be greatly reduced in volume. Remove the chard from the steamer and squeeze the leaves to extract any water. Cut the chard into chiffonade strips by stacking the leaves, rolling them up into a thin cigar shape and then cutting them crosswise in thin shreds. Set aside.

Steam the parsley leaves as you did the chard, but for 3 to 5 minutes. Remove from the steamer and squeeze dry. Mince the parsley. Again squeeze the chard and parsley to remove excess water. Set aside.

Warm the olive oil in a skillet over low heat. Add the garlic and sauté until just soft, 1 or 2 minutes. Add the chard and parsley, reduce the heat to very low and cook, turning often, until the greens have absorbed the oil, about 5 minutes. Remove from the heat and set aside.

In a large mixing bowl, combine the cream, salt, pepper and eggs. Beat lightly, then add the olive oil-infused greens and the cheeses.

With the partially cooked shell in place on the baking sheet, fill it as full as possible with the mixture without spilling any over the top. Cut the butter into bits and dot the top of the quiche.

Place in the preheated 375-degree oven and bake until the filling is puffed and golden and a knife inserted in the center comes out clean, about 30 to 35 minutes.

Remove from the oven and serve immediately or let cool to room temperature. Cut into wedges to serve.

Per serving: 506 calories, 27 gm carbohydrates, 184 mg cholesterol, 609 mg sodium, 10 gm protein, 40 gm fat, 22 gm saturated fat