Fantastic recipe, thanks again David L.. I had some leftover farro and added about 1/2 cup to the chard which was a little on the small side and got a nice chewy result.
I made this today for lunch & it was absolutely delicious. I didn't have a springform pan so used a ceramic pie dish instead, used Gouda & Manchego cheeses, bit of basil. So good, we enjoyed 2 slices each with a good bottle of white wine, then off for a nap! Thank you for another great recipe.
On the delicious pea shoot-I started growing my own microgreens indoors. The brown speckled pea seeds sat for months in my seed bin. When I tried growing them, they germinated easily and have produced two yummy harvests. I recommend my teaching source-Home Microgreens for beginners. So easy and satisfying.
This is one of my absolute favorite things to eat -a quiche! I have never made one but would love to try it. And David your recipe and the way you go thru each step makes me feel like I am ready to try it now, merci!
I love the new cookbook "Gateau". I made the Citron Gateau (lemon cake) and it was so good. I bought Europian butter and made sure evenything was at room temperature just like she recommended. We ate part of it still warm from the pan. I added some lemon zest to the cake batter and ate it with a little creme fresche (sp). I told a friend about it; she is Italian and had been teaching her daughter to make the yogurt cake and she ordered the cookbook while we talked. Thank you for the recommendation.
You are SO right about the French not liking to eat with their hands. And not caring about irregular crusts. The world may be changing but certain things persist. I was dismayed however to learn that you are New England raised. We in California always claim you as our own.
Thanks for the quiche recipe using Swiss chard. Now I know what to do with it when I get some in my farm food box since I love quiche, but not as big a fan of Swiss chard. In all cases, I love reading your newsletters!
What perfect timing! We're off on a little beach getaway for the long weekend and I like to bring a few things that can be pre-made, travel well, and can be enjoyed hot or cold. This quiche is just the ticket! I think I have some fromage fort in the freezer that I can toss in the cooler, too. Thanks for the inspiration!
Looks delicious! I made a classic quiche Lorraine last week in a purchased frozen pie shell. It had so much butter in it that the butter “leaked” out of the bottom of the aluminum pie tin! I hadn’t made quiche in probably 35 years, but I’ll definitely try your recipe! (The lardons look especially tempting!) 🥓🥓🥓🇫🇷
Love Swiss chard! But many of my friends have never heard of it, let alone purchased or cooked it. I've been introducing it to them and this quiche will be added to my rotation. Thanks!
I grow 4 Rainbow Swiss Chard plants in my small vegetable garden just to be able to make your Swiss Chard tart - the sweet one with apples, raisins, pine nuts. A half recipe is a treat for my husband and I for a few days. It takes a month or so for the new leaves to grow and then I can make it again. I’ll have to add this recipe into the rotation.
We’ve had such a warm fall so we still have lots of rainbow chard in the garden. I’m going to make this today as a birthday treat! What could be better, a lunar eclipse, voting , and Swiss chard quiche! Thanks!
Thank you!! I can’t wait to try this quiche. May I also recommend chard lasagne (Alastair Little recipe I think, or could be Marcella Hazan). Apologies I am far from my cook books and sitting in an airport lounge
Use of hands in France? I come from an Anglo French family. My father used a knife and fork for ALL fruit!
Fantastic recipe, thanks again David L.. I had some leftover farro and added about 1/2 cup to the chard which was a little on the small side and got a nice chewy result.
I made this today for lunch & it was absolutely delicious. I didn't have a springform pan so used a ceramic pie dish instead, used Gouda & Manchego cheeses, bit of basil. So good, we enjoyed 2 slices each with a good bottle of white wine, then off for a nap! Thank you for another great recipe.
Lovely! Perfect for fall….!
I learned common tidbits about cooking, eating and drinking in France from this post. It felt honest and real.Thank you!
On the delicious pea shoot-I started growing my own microgreens indoors. The brown speckled pea seeds sat for months in my seed bin. When I tried growing them, they germinated easily and have produced two yummy harvests. I recommend my teaching source-Home Microgreens for beginners. So easy and satisfying.
This is one of my absolute favorite things to eat -a quiche! I have never made one but would love to try it. And David your recipe and the way you go thru each step makes me feel like I am ready to try it now, merci!
I love the new cookbook "Gateau". I made the Citron Gateau (lemon cake) and it was so good. I bought Europian butter and made sure evenything was at room temperature just like she recommended. We ate part of it still warm from the pan. I added some lemon zest to the cake batter and ate it with a little creme fresche (sp). I told a friend about it; she is Italian and had been teaching her daughter to make the yogurt cake and she ordered the cookbook while we talked. Thank you for the recommendation.
You are SO right about the French not liking to eat with their hands. And not caring about irregular crusts. The world may be changing but certain things persist. I was dismayed however to learn that you are New England raised. We in California always claim you as our own.
Thanks for the quiche recipe using Swiss chard. Now I know what to do with it when I get some in my farm food box since I love quiche, but not as big a fan of Swiss chard. In all cases, I love reading your newsletters!
What perfect timing! We're off on a little beach getaway for the long weekend and I like to bring a few things that can be pre-made, travel well, and can be enjoyed hot or cold. This quiche is just the ticket! I think I have some fromage fort in the freezer that I can toss in the cooler, too. Thanks for the inspiration!
Looks delicious! I made a classic quiche Lorraine last week in a purchased frozen pie shell. It had so much butter in it that the butter “leaked” out of the bottom of the aluminum pie tin! I hadn’t made quiche in probably 35 years, but I’ll definitely try your recipe! (The lardons look especially tempting!) 🥓🥓🥓🇫🇷
Love Swiss chard! But many of my friends have never heard of it, let alone purchased or cooked it. I've been introducing it to them and this quiche will be added to my rotation. Thanks!
I grow 4 Rainbow Swiss Chard plants in my small vegetable garden just to be able to make your Swiss Chard tart - the sweet one with apples, raisins, pine nuts. A half recipe is a treat for my husband and I for a few days. It takes a month or so for the new leaves to grow and then I can make it again. I’ll have to add this recipe into the rotation.
We’ve had such a warm fall so we still have lots of rainbow chard in the garden. I’m going to make this today as a birthday treat! What could be better, a lunar eclipse, voting , and Swiss chard quiche! Thanks!
"New England adolescence spent in Stan Smiths." Ditto here! Looking forward to making this quiche - even the crust!
Thank you!! I can’t wait to try this quiche. May I also recommend chard lasagne (Alastair Little recipe I think, or could be Marcella Hazan). Apologies I am far from my cook books and sitting in an airport lounge
Use of hands in France? I come from an Anglo French family. My father used a knife and fork for ALL fruit!