This quiche is good. How good? Good enough to rouse me out of a 2+ year hiatus to post about it. That's how good. It's loosely based on this recipe from Smitten Kitchen, but I had yellow onions instead of leeks, so I decided to caramelize them first, using the dry pan method which has been working pretty well for me.
So what makes this dish so good? Maybe it's the thyme, which I think is my new favorite herb. I remember the first time I tasted Stove Top stuffing and wondering what that new, wonderful flavor was. Growing up in a Taiwanese home, the only herbs I was used to tasting were scallion and cilantro. But after almost 20 years of wondering, I think I can now identify that herb as thyme! Now if only I could figure out what goes into the Long John Silver's batter.
Another new fresh ingredient I've discovered is nutmeg. I used to just use the stuff that came out of a spice bottle and never really understood what the big deal was. Then one day I saw some whole nutmeg at the bulk spice rack at Harvest and decided to pick up a couple since I had a Microplane I could use to shave it with. Well let me tell you, fresh nutmeg is a completely different species from the dried stuff! I am definitely a fresh nutmeg convert now. Just remember, a little goes a long way, so don't over do it.
1 prepared whole wheat pie crust, thawed but chilled (regular pie crust would work, too)
2 yellow onions, chopped
1 teaspoon fresh thyme, stems removed
2 tablespoons (1/4 stick) butter
1/2 bunch Swiss chard, ribs removed, leaves chopped (about 2 1/2 cups)
1 cup half and half
4 large eggs
1 teaspoon salt
1/4 teaspoon ground black pepper
Pinch of fresh ground nutmeg
Heat a large non-stick pan to medium high and add chopped onions. Cook until browned but not burnt, about 6 minutes.
Once the onions are evenly caramelized, about another 5 minutes, add the chard and sauté until wilted, about 2 minutes. Remove from heat and cool.
Preheat to 425°F. In a medium bowl, whisk the half and half and next 4 ingredients.
You'll probably notice that there was no cheese in this quiche recipe. Believe me, it doesn't need it. But if you really want, you could probably throw in a handful of shredded cheddar or Gruyère.