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Deep-Dish Quiche Lorraine with Swiss Chard and Bacon

Tami Weiser
  • minutes
  • Serves 10 to 12

INGREDIENTS

12 oz

Bacon, thick-cut smoked

16

Shallots, peeled and cut into 1/4-inch slices, medium

1 3/4

lbs Swiss chard, fresh

1

Egg

2

Egg yolks

8

Eggs, large

2 2/3 cups

All-purpose flour, unbleached

1/2 tsp

Kosher salt

1/4 tsp

Salt

6

Scrapes nutmeg

1/2 tsp

White pepper, freshly ground

2 tsp

Cider vinegar

1 stick

Butter, unsalted

6 oz

Cream cheese

2 3/4 cups

Heavy cream

1 cup

Whole milk

6

Oucnes (about 1 1/2 cups) shredded aged gouda, fontina, gruyère or a mixture of these