Let’s get real. We all have jobs and sometimes we do not have enough time to cook. Me, I work 12 hours a week! Sometimes, I just don’t feel like there are enough hours in the day to cook.
To remedy this situation, I made a meal that you cook once, and can eat for breakfast, lunch, or dinner. The key to this kind of dish is choosing ingredients that appeal to your taste buds any time of day. I threw together this quiche this past weekend when I had a few extra spare moments from the hustle and bustle of being an English Assistant, and I have been eating it all week since, at any time of day.
I made this quiche because it is filling, easy to make, and can be eaten for any meal! For breakfast, you have a healthy serving of eggs and potatoes (it doesn’t get any more American than that). For lunch, it’s reminiscent of a Croque-Monsieur, minus everything but the cooked eggs. And for dinner, how can you pass up a delicious serving of vegetables? I found that the key to this recipe is not using 3 gallons of cream like most quiches call for. You only add a little bit of cream to give the quiche a light richness but it does not mask out the flavor of the eggs, rosemary potatoes and leek/kale goodness. Check it out and I hope you enjoy!
Potato, Leek, Swiss Chard Quiche–Serves many all week long
5 potatoes peeled
2 leeks roughly chopped (use white-light green parts only)
1 bunch (5-6 leaes) Swiss Chard, ribs removed and roughly chopped
1/4 stick of butter
Fresh or dried rosemary
1 egg yolk
1/3 cup cream
Salt and Pepper to Taste
Roll out frozen pie dough, or use pre-made crust to save time.
Boil large pot of water with plenty of salt. Parboil (fancy word for pre-boiling a vegetable until cooked in another fashion) potatoes for 1o minutes or so until a fork easily pierces the skin. Transfer out of pot, let cool a bit, and dice into pieces–sprinkle with rosemary.
Melt butter in a large skillet over medium heat. Cook leaks over medium heat until tender/soft about ten minutes. Season with salt and pepper. Add chard to pan and cook until wilted (shriveled up) about 2-3 minutes longer. Remove from heat and set aside for later use.
Preheat oven to 425 degrees.
Whisk cream, eggs, salt and pepper into bowl. Mix in leek, chard, potato mixture into tart pan. Bake for 15 minutes, then lower over to 325 degrees and cook approximately 10-15 minutes more until the center of the tart is set. Take out and cool, and enjoy for breakfast, lunch, or dinner!