Delectable French Brunch: Vegetarian Quiche Lorraine and Crusty Baguette Trio

Allergens

Dairy (Gluten-free alternative: Use gluten-free flour for crust)

Ingredients

• 1 cup all
• purpose flour
• 6 tablespoons cold unsalted butter, cubed
• 1/4 teaspoon salt
• 2 to 4 tablespoons ice water
• 1 cup grated Gruyère cheese
• 3 cups chopped Swiss chard
• 1 1/2 cups heavy cream
• 5 large eggs
• Salt and pepper, to taste
• 1 tablespoon olive oil

Instructions

1. a. Prepare the pastry dough by combining flour and salt in a bowl. Add cold butter cubes and use a pastry cutter or your fingertips to work the butter into the flour until it forms a coarse meal. Gradually add ice water until the dough comes together. Form into a disk, wrap in plastic wrap, and chill for 30 minutes. b. Preheat oven to 400°F (205°C). Roll out the chilled dough and line a 9 inch pie plate with it. Refrigerate the lined plate while preparing the filling. c. Heat olive oil in a pan over medium heat, add Swiss chard, and sauté until tender. Season with salt and pepper. Set aside. d. In a bowl, whisk together heavy cream, eggs, salt, and pepper. Stir in the cooked Swiss chard and Gruyère cheese. Pour this mixture into the pie plate lined with dough. e. Bake for 35 to 40 minutes or until the quiche is golden brown and set. Let it cool slightly before slicing. f. Meanwhile, prepare three different types of crusty baguettes by serving with assorted spreads like butter, jam, or cream cheese.

Chef’s Insight

The combination of the flaky quiche and crusty baguettes creates a satisfying contrast in textures that complements the rich flavors of this brunch dish.

Notes

Serve with a refreshing glass of sparkling apple cider for an authentic French brunch experience.