Swiss Chard Quiche With A Rice Crust

1. 1

   Start with the crust. Turn the oven on to 350, and generously oil a pie plate. Mix the cold rice with the white from the separated egg and pat it into the pan, spreading it around as evenly as you can and covering the whole surface. If you have a deep pie pan you may need extra rice, but 2 cups should just about cover a standard 9 inch pie plate with a thin layer. Bake for 10 minutes to set it a bit, then take it out and let it cool while you make the filling.

2. 2

   Next, assemble the filling. Boil a pot of water and remove the stems from the chard (you could put them in the quiche if you like, but I like to save them for pickling). Blanch the chard in the boiling water until it's just wilted, then drain it and let it cool a bit. Squeeze out as much liquid as you can from the wilted leaves, and then chop them up.

3. 3

   Mix the 3 eggs, the yolk left from the crust, and the milk together with as much herbs and salt and pepper as you like to make your custard. Sprinkle the cheese in the pre-baked crust, then spread the chard over the cheese. Last, pour the egg-milk custard over the top. Bake at 350 for 30-35 minutes or until the custard is set. Let cool a bit before serving; it's good warm or cold. You may have to work a bit to get the first slice out intact, but if you oiled the pan enough things should work out.

* Per serving · 4 servings · Values may vary.

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