INGREDIENTS:
Dough, or your favorite frozen pie crust, 1 shell
- 1 1/4 cups unbleached all purpose flour
- 1/2 tsp. table salt
- 1 Tbsp organic granulated sugar
- 4 Tbsp cold unsalted butter , cut into 1/4 inch cubes and placed in refrigerator an hour
- 3 Tbsp spectrum organic vegetable shortening
- 4-5 Tbsp ice water
FIlling:
- 4 spring onions, white part only, minced
- 1/2 tsp. coriander powder
- 1/2 tsp. herbs de Provence
- 1 tsp. organic brown sugar
- 1/2 bunch Swiss chard, de-stemmed, thinly sliced
- 2 large eggs
- 2 large egg yolks
- 1 1/2 cup coconut milk
- 1/2 tsp. sea salt
- 1/2 tsp. fresh ground black pepper
- 4 ounces chevre , crumbled
METHOD:
1. Dough Pulse flour, salt, and sugar in food processor fitted with S-blade. Scatter butter pieces over flour mixture, tossing to coat. Cut butter into flour with five 1 second pulses in food processor. Add the shortening, continuing to cut into flour until it is pale yellow and resembles course corn meal, about 4 more 1 second pulses. Make sure the butter pieces are no larger than small peas. Place mixture into medium bowl.
2. Sprinkle 4 Tbsp. ice water over flour and butter mixture. With rubber spatula, fold to mix. Press down until dough sticks together. add up to one more Tbsp. of water if dough does not come together. Shape dough into a ball, squeeze in hands a few times, then flatten into a 4 inch wide disk. Dust with flour and wrap in plastic. Refrigerate for 30 minutes before rolling.
At this point, the dough may remain in the refrigerator for up to 2 days.
3. Remove dough from refrigerator; let stand at room temperature to soften, about 10 minutes. Roll dough on lightly floured work surface. Roll out to a 12 inch disk, 1/8 inch thick. Fold dough into quarters. Place in center of pie pan. Unfold dough. Press dough into pan corners. Trim edge to 1/2 inch beyond pan lip. Tuck under itself so the folded edge is 1/4 inch beyond pan lip. Flute dough edge. If using a quiche or tart pan, lift the edge of the dough, allowing the extra to flop over sides. Run rolling pin over top of pan to remove excess dough. Press dough evenly up the sides from the bottom to increase rim height. Refrigerate pie shell for 40 minutes and then freeze for 20.
4. If Using Prepackaged Pie Crust Start Here Meanwhile, adjust oven rack to middle position and heatoven to 375 degrees F. Press doubled 12 inch square of aluminum foil inside dough shell. Evenly distribute 1 cup of dried beans or pie weights over foil. Bake until dough dries out, about 16 minutes. Remove foil and weights. Return to oven, bake until lightly golden, about 8 minutes more.
5. Filling In large skillet over medium high heat, add oil and onions. Cook for 5 minutes until soft. Add coriander, herbs de Provence and brown sugar. Stir. Add Swiss chard. Cook until just wilted and bright green, about 2 to 5 minutes. Remove from heat. Set aside.
6. In large bowl, add eggs and egg yolks. Whisk lightly. Add coconut milk, salt and pepper. Whisk until thoroughly combined.
7. When pie crust comes out of oven, carefully add chèvre to crust, then swiss chard. Pour egg mixture on top. Place on baking sheet and put in the oven on center rack. Bake for 32-35 minutes until lightly golden brown and knife inserted about 1 inch from edge comes out clean. Center will feel set but soft like gelatin. Be sure not to overcook. Serve warm to room temperature.
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Swiss Chard Quiche
