📖 Instructions

1. Preheat your oven to 375°F (190°C). This ensures the quiche cooks evenly and the crust becomes golden brown.
2. Prepare the crust: In a large bowl, combine 1 1/2 cups all-purpose flour and 1/2 teaspoon salt. Cut in 6 tablespoons of cold unsalted butter, using a pastry blender or your fingers, until the mixture resembles coarse crumbs.
3. Add the liquid: Gradually add 4-6 tablespoons of ice water, mixing until the dough just comes together. Be careful not to overmix!
4. Chill the dough: Form the dough into a disk, wrap it in plastic wrap, and chill for at least 30 minutes. This helps prevent the crust from shrinking during baking.
5. Roll out the dough: On a lightly floured surface, roll out the dough to a 12-inch circle. Gently transfer it to a 9-inch quiche dish or pie plate.
6. Pre-bake the crust: Line the crust with parchment paper and fill it with pie weights or dried beans. This prevents the crust from puffing up during baking. Bake for 15 minutes, then remove the parchment paper and weights. Bake for another 5-7 minutes, or until lightly golden.
7. Prepare the filling: While the crust is pre-baking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 1 bunch (about 8 ounces) of chopped swiss chard and cook until wilted, about 5-7 minutes. Season with salt and pepper to taste.
8. Combine the filling ingredients: In a large bowl, whisk together 4 large eggs, 1 cup heavy cream, 1/4 cup milk, 1/4 teaspoon nutmeg, and a pinch of salt and pepper.
9. Assemble the quiche: Sprinkle 4 ounces of crumbled feta cheese over the pre-baked crust. Top with the cooked swiss chard, spreading it evenly. Pour the egg mixture over the swiss chard and feta.
10. Bake the quiche: Bake for 35-40 minutes, or until the filling is set and lightly golden brown. A knife inserted into the center should come out clean. I've sometimes found that if i leave it to bake for too long it turns brown but the center is still wobbly. Use your judgement!
11. Cool and serve: Let the quiche cool for at least 10 minutes before slicing and serving. It's delicious warm or at room temperature. My dad actually likes it cold!