I think it’s time I came to terms with a disappointing truth: I am not a homemade pie crust person. Wait! Let me finish! As much as I admire those patient bakers who make pie crust by hand, for me, it’s just not worth it.
Other than the cheddar crust for Tenessa’s apple bacon birthday pie, I’ve yet to make a pie crust that rivals the texture or flavor of the ready-made, roll-out crusts you buy in the dairy department. And it’s cheap – refrigerated pie crust bought on sale (on double coupon day) is next to free, and can be stashed in the freezer until a proper pie-portunity presents itself.
I’m glad I tried making pie crust from scratch, and I can file it away with other things I’ve done once, and don’t really feel compelled to do again like camping, or folding the laundry.
If you want to make a pie crust with your own two hands, there are thousands of recipes just a Google away. But this savory, rich, and fluffy quiche will do just fine in a store-bought crust.
I first made it for Mom and Handsome Greg last April, back when I had a job, as part of a luxurious farewell-to-winter brunch. I’ve since adapted it as a recessipe fit for an unemployed lady’s budget that’s exactly the same, but with onions for the leeks. And frozen spinach for the chard. And nothing for the prosciutto. So, yeah. It’s nearly identical.
Continue reading for the Prosciutto, Leek, and Swiss Chard Quiche recipe
- 1 9-inch refrigerated pie crust, unbaked
- 2 tablespoons butter
- 3 leeks (white and pale green parts only), coarsely chopped
- ¼ teaspoon ground thyme
- ½ bunch rainbow chard or Swiss chard, ribs removed, coarsely chopped
- 1¼ cups milk
- 3 eggs
- 2 egg yolks
- ¼ teaspoon salt
- ¼ teaspoon white pepper
- Pinch of ground nutmeg
- ½ cup grated parmesan
- ¼ pound prosciutto, chopped
- Melt the butter in a large skillet over medium-low heat. Add the leeks and thyme, and gently season with salt and pepper. Cover and cook for about 10 minutes, until leeks are tender but not brown, stirring frequently. Add the chard and sauté until wilted, about 2 minutes. Mix in the prosciutto and remove from heat.
- Preheat the oven to 425°F. Unroll the pie crust in a 9-inch pie pan. In a large bowl, whisk together the milk, eggs, egg yolks, salt, pepper, and nutmeg. Stir in the cooled leek mixture and parmesan cheese. Pour the filling into the crust and bake for 15 minutes.
- Reduce the heat to 350°F and bake until the filling is just set in the center, about 20 minutes. Cool 10 minutes before serving.