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1
To make the pastry shell, sift together the flour and salt into a bowl.
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2
Cut the chilled butter and margarine into 1/2-inch chunks and add them to the flour mixture.
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3
Using a pastry blender or 2 knives, cut in the butter and margarine until the mixture forms pea-size balls.
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4
Add the ice water, 1 tablespoon at a time.
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5
At the same time, turn the dough with a fork and then with your fingertips just enough to dampen it.
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6
This method will help to keep the pastry light and flaky.
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7
Do not overwork the dough or it will become tough.
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8
Gather the dough into a ball, wrap it in aluminum foil or plastic wrap and refrigerate for 15 minutes.
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9
(The chilling will make it easier to roll out.)
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10
Preheat the oven to 475 degrees.
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11
To prepare the crust: On a lightly floured work surface, roll out the chilled dough into a round about 11 1/2 inches in diameter and 18 inch thick.
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12
Drape the pastry over the rolling pin and carefully transfer it to a 9-to-10-inch tart pan.
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13
Unfold it from the pin and press it gently into the pan.
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14
Trim off the overlap even with the pan's rim.
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15
Line the tart shell with aluminum foil and then add a layer of pastry weights or dried beans.
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16
Place the weighted pastry pan on a baking sheet.
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17
Place both i n the preheated oven to bake partially, until faintly golden, 8 or 9 minutes.
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18
Remove from the oven, lift out the weights, remove the aluminum foil, and let the crust cool completely on the baking sheet.
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19
Reduce the oven heat to 375F (190C).
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20
To make the filling, arrange the chard leaves on a steamer rack over gently boiling water, cover and steam for 5 to 7 minutes.
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21
The leaves should retain their pretty green color but be greatly reduced in volume.
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22
Remove the chard from the steamer and squeeze the leaves to extract any water.
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23
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.
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24
Set aside.
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25
Steam the parsley leaves as you did the chard, but for 3 to 5 minutes.
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26
Remove from the steamer and squeeze dry.
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27
Mince the parsley.
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28
Again squeeze the chard and parsley to remove excess water.
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29
Set aside.
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30
Warm the olive oil in a skillet over low heat.
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31
Add the garlic and saute until just soft, 1 or 2 minutes.
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32
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.
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33
Remove from the heat and set aside.
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34
In a large mixing bowl, combine the cream, salt, pepper and eggs.
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35
Beat lightly, then add the olive oil-infused greens and the cheeses.
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36
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.
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37
Cut the butter into bits and dot the top of the quiche.
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38
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.
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39
Remove from the oven and serve immediately or let cool to room temperature.
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40
Cut into wedges to serve.
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41
Per serving: 506 calories, 27 gm carbohydrates, 184 mg cholesterol, 609 mg sodium, 10 gm protein, 40 gm fat, 22 gm saturated fat
