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| Quiche with chard |
1. Blind bake short crust pastry on a pie
dish at 200˚C until golden, around 15 minutes. Brush egg yolk on the bottom and
bake for another minute to seal it.
2. Sear bacon with shallot until golden.
Use the oil rendered from bacon to cook chopped up stalk of chard until soft, add
chard leaves cut into small strips, stir around and cook for another minute
until soft, season with salt.
3. Beat 2 eggs, add 250ml milk, season with
salt and pepper.
4. Place bacon and cooked chard in the pie,
pour egg mixture on top then grated Gruyere cheese, bake at 170˚C on high shelf
until set, around 15 minutes
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