Chard Quiche, Potato Crust; still no words, only sadness

I pulled my chard up today.

The potager is done for the winter.

I had intended to leave it in all winter as it’s considered a winter vegetable here. We had some a few days ago and, frankly, neither of us really liked it. The leaves were thick, a bit tough and more bitter than usual. And the stems were very big.

This could possibly explain why the French eat the stems and discard the leaves. We eat the leaves in summer when they’re tender. They eat the stems in winter when they’re broader.

I never wanted a winter garden anyway….

I made this with the last of the tender quiche a few weeks ago. Spinach would work equally well.

Chard Quiche, Potato Crust

Total time: 60 minutes

Ingredients:

  • Crust:
  • 2 medium potatoes, 12oz (360gr) total, shredded (not peeled)
  • 1 egg
  • 1/4 tsp celery salt
  • 1 tsp olive oil
  • Filling:
  • 4 – 5 Roma tomatoes, sliced very thinly
  • 6oz (180gr) ground beef
  • 1 medium leek, cleaned and sliced
  • 1 tsp paprika
  • 1 tsp oregano
  • 4oz (120gr) chard
  • 1 tbs olive oil
  • 4oz (120gr) Gruyere cheese – or whatever you like, thinly sliced
  • 3 eggs
  • 1/2 cup (4oz, 120ml) milk
  • 1/2 cup (4oz, 120gr) Greek or plain yogurt

Chard Quiche

Instructions:

  • Crust:
  • Mix shredded potato, salt and egg.
  • Pat into a lightly oiled quiche or 10″ (25cm) pie plate, working it up the sides a bit for the edges.
  • Bake in 400F (200C) oven for 15 minutes. Remove.
  • The Filling: 
  • Wash the chard and trim any bad bits.
  • Stack the leaves together and fold over, the long way. Slice into thin strips.
  • Heat oil in a large skillet. Add chard to the skillet and quickly sauté until just wilted, 2 – 3 minutes.
  • Remove to a plate and set aside.
  • Add leeks to skillet and sauté until tender.
  • Add beef, paprika, oregano and sauté, breaking beef apart as it browns.
  • Remove from heat when done
  • Whisk eggs, yogurt and milk together.
  • To assemble:
  • Put the tomatoes on the crust in a single layer..
  • Top with the beef / leek mixture, then the chard.
  • Lay the cheese on the chard.
  • Pour the egg mixture over all and bake for 30 – 35 minutes, until center has set.
  • Remove and let rest 5 minutes.
  •  Slice and serve.

Print Recipe

I still have no words.

I do have more sadness.

I live in the middle of nowhere, France. We lock our house if / when we remember and mon mari routinely leaves the keys in the car

I grew up in the middle of nowhere, Wisconsin. It used to be like that in my home town.

I just saw that a Saudi student at Stout U. in Menomonee, less than 45 minutes from where I grew up, was beaten to death this week.

Mid-westerners are supposed to be friendly, welcoming, warm, caring salt-of-the-earth, wouldn’t-hurt-a-fly people.

I guess not any more.

I have no words.

Last update on November 11, 2016

7 thoughts on “Chard Quiche, Potato Crust; still no words, only sadness”

  1. Yes, unfortunately there is way too much hate and violence going on in the world today. Some white man was pulled out of his car and beaten by several people of color because they assumed he voted for Trump. Now who are the real deplorables.

  2. A lovely dish Katie. Living in Canada, we are close neighbours to the USA. So sad all that is going on there – with many protests turning violent. I met a woman from Seattle today. They were so shocked by the election results they felt they had to leave the country – if even just for a few days. It was sad to witness how devastated her and her husband are feeling, and sad for the world overall that the US is so divided. You are right…no words to express all that is going on in our world.

  3. I cannot speak!! Just a few nights ago, something similar occurred in Toronto. This latest trend of shockingly brutal violence is devastating. I’m beginning to feel like too many people have read Clockwork Orange and completely misunderstood the overlying theme.

  4. The French eat only the chard stems? Who knew?!

    We usually eat leaves AND stems.

    When I left the house yesterday morning, I saw that our pathetic little pot of chard growing behind the garage is looking quite sad – with only the stems looking remotely edible (the leaves are starting to shrivel from the top). But maybe I can salvage those stems and use them in an omelette or something. At least this is a possibility if they didn’t get completely devastated by the first hard frost yesterday evening. I couldn’t see the chard at all when I got back late late late last night…

  5. Delline, far too much hate and it’s all come to the surface.

    Ina, I’m afraid it’s going to take a long time for it too heal.

    Kate…. is that little riad next to you still for sale? 😉

    brassfrog, I’m saddened by all the violence

    Elizabeth, if only people were reading anything. We eat the leaves and stems, too, but the French chard has very wide stems and that’s the part they eat.

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