This is based on my friend Bethany’s favourite omelet combination, smoked salmon, smoked gouda and swiss chard. She recently had a big bunch of friends over for brunch and served us the frittata version (who wants to make individual omelets for 10 people?) It was insanely delicious and you can find her recipe for the frittata here. While you are on her blog check out her hazelnut milk jam and spiced wine marmalade recipes…they rock…hers is another marmalade (with blueberries!).
I have never been able to produce a frittata that came out of the pan properly so I made a gluten-free quiche instead. These fillings would also be great in the a Quiche with a baked potato crust. Really these fillings are just so tasty. You can’t go wrong. I decided to use swiss chard stems, because as I have mentioned many times before, I am always looking for things to do with the stems leftover from my obsessive consumption of swiss chard greens. So far I have served them tahini sauce, put them in empanadas, pasta, filo triangles, a gratin, and now a quiche! The stems were good in this quiche (again how can you go wrong with smoked fish and smoked gouda cheese?) but I have to admit that greens are even tastier. Anyway, now it’s spring and the swiss chard stems should be getting tender again.
I served this quiche at a dinner party recently. Quiche is a good dinner party dish because it can be made in advance and is fine served at room temperature. I also made a version of the cabbage and citrus slaw that I have been eating lately and a very good pavlova, which I won’t be posting for a while because it really tasted like an Autumn dish.
QUICHE WITH SMOKED SALMON, GOUDA AND SWISS CHARD (GLUTEN-FREE)
adapted from Bethany’s frittata recipe
- Cook one small bunch of swiss chard or the stems leftover from three bunches of swiss chard along with one onion. Click here for directions on how to make simple sautéed swiss chard. Once they are cooked, wring all of the extra juice out of the greens as it will make your quiche soggy.
- Measure out about 2 cups of sautéed swiss chard, one cup of smoked salmon and one cup of smoked gouda cheese, grated.
- Prepare the egg custard (Click here for directions). Leave the custard and all of your fillings out while you make the crust, so that they will be at room temperature when you put them in the oven.
- Prepare and Pre-bake a gluten-free quiche crust (click here for directions). Leave the oven on at 375 degrees.
- Place the pie tin with the pre-baked crust on top off a cookie sheet to catch any overflowing filling. Spread the salmon and chard in to the pre-baked crust. Pour the custard over the top. You may have some extra. Just save it in the fridge for scrambled eggs. Don’t overfill your quiche! Sprinkle the cheese on top and bake until the custard is set and the top is golden. The quiche in this picture has cheese mixed into the custard instead of sprinkled on top, but Bethany points out that it tastes better on top (plus the top will turn all golden and lovely).
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Actually, if you buy beets with the greens and make borscht, you could use the greens to make this quiche to go with it. It popped in my head as I was menu planning for Wednesday Night Drinking Club, but I think it’s too nice outside for borscht right now.
Oh beet greens would be good! Your right that borsct weather seems to have passed. You could make beet salad with horseradish with the beets. I haven’t tried it yet, but it sounds like the excellent beet salad that they used to make at anyway cafe.