He is finally here. He was just under 1 week late, but he arrived safe & sound. I’m referring to our third son, who was born 1 week ago today. It is such a relief to have him here, to know that he is healthy, and to finally be able to walk without waddling.
Bringing home our first son was a major change in our lives. Anyone who is a parent knows what I mean when I say that adding a child to your household is a big alteration to your lifestyle. The birth of our second son was also an adjustment to our family dynamic. Our eldest had to learn to share, to be patient, and I had to learn how to split my time between them (while also leaving some time for myself and my husband). But strangely, adding our third son (who is four years younger than our middle child) seemed completely natural. It is as if this is the family I’ve always been destined to have.
Once we got home from the hospital I began to feel like my old self again. I know there are people out there who enjoy being pregnant, but clearly I’m not one of them. Even though I had just been through labor & delivery and was definitely lacking in sleep, I felt more energized than ever. I wanted to get back into my regular routine, so of course I headed back into the kitchen.
I made an initial attempt at this quiche about a month ago when our CSA box first contained swiss chard. It was pretty good, but there were a few aspects that were lacking. This time I ended up increasing the amount of swiss chard (which added more balance between the bitterness of the veggie and the richness of the cheese) and subbing out some of the gruyere for some white cheddar (which made it creamier & less oily). The other change was that I made the crust the day before I actually made the quiche, which was an unplanned result of the baby waking up earlier than I anticipated (and thus not having time to finish the quiche). This extra day allowed the crust to dry out a little bit which made it crispier than a fresh one. Our third son is going to fit in perfectly around here…he’s already improving my quiche making skills!
- 1 stick unsalted butter
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon table salt
- 1/4 cup cold water
- cooking spray
- 1 Tablespoon olive oil
- 1 small onion
- 3 small bunches swiss chard, washed & stems separated from leaves
- 4 eggs
- 1 cup milk
- 1 1/2 cups gruyere
- 1/2 cup white cheddar
- salt & pepper
- Preheat oven to 400 degrees.
- Cut the butter into small cubes and place in a small bowl. Put the bowl in the freezer while you do the next step.
- Sift the flour & salt into a large bowl.
- Cut the butter into the flour/salt mixture using a pastry blender (or fork) until it resembles coarse crumbs. Add the water and mix together with a rubber spatula. Add more cold water (1 Tablespoon at a time) until the dough comes together.
- Roll the dough out on a heavily floured surface until it is slightly larger than your pie plate. Drape the dough into the pie plate, cut off any excess around the edge, & use your fingers to crimp the crust edge. Spray a piece of aluminum foil with cooking spray & gently press it (spray side down) into the crust. Place pie weights (or uncooked rice) on the aluminum foil. Bake for 20 minutes. Remove the aluminum foil & pie weights and bake for an additional 3 minutes. Let cool completely on a wire rack (preferably overnight if you have the time).
- Reduce (or preheat if you are doing this step the next day) the oven temperature to 375 degrees.
- Chop the onion & swiss chard stems. Heat the oil in a large nonstick skillet over medium heat. Cook the onion & swiss chard stems until softened (about 5 minutes). Chop the swiss chard leaves and add to the pan. Cover and let wilt for about 3-5 minutes. Remove the cover and season with salt & pepper. Turn off the heat & set aside.
- In a large bowl whisk together the eggs & milk. Stir in the gruyere & cheddar. Fold in the swiss chard/onion mixture. Pour into the pre-baked crust.
- Place the quiche on a baking sheet and bake for 40-45 minutes (until top is golden brown & eggs are completely set). Let cool on a wire rack for 10-15 minutes before serving.
Time: 1 1/2 hours (plus cooling time for crust & finished quiche)