Recipe: Broccoli Quiche

Broccoli Quiche

Yield: 6 servings, 

Ingredients

small bunch of broccoli, blanched and roughly chopped

1 small shallot, peeled and finely diced

4 jumbo eggs

1 cup heavy cream (may substitute 1 cup skimmed evaporated milk for low fat option)

6 ounces grated Gruyere cheese

freshly ground nutmeg, to taste

salt and pepper, to taste

9 inch tart shell, well chilled

Preparation

Preheat oven to 375F

In a large bowl, whisk eggs and cream until well blended.  Season custard with nutmeg, salt and pepper to taste.

Arrange half of the grated cheese on the bottom of the tart shell, followed by the broccoli and shallots.

Pour the custard over the vegetable.  Sprinkle with remaining grated cheese.

Bake the quiche until the custard is golden, puffed and set approximately 40 minutes. (The custard is set when an inserted knife comes out clean.)

Remove from the oven and let cool on a wire rack for 15 minutes before serving.

Recipe: Swiss Chard with Bacon

Swiss Chard with Bacon 

Yield:  4 servings, as a side dish 

Ingredients 

6 oz slab bacon, cubed

1 large shallot, peeled and diced

4 garlic cloves, peeled and finely minced

1/2 cup chicken stock

2 bunches swiss chard, stems and chards roughly chopped

salt and pepper to taste

Preparation

In a large, heavy gauge skillet, cook bacon until crisp.  Transfer to paper towels to drain. Pour off all but 2 Tablespoons of the rendered bacon fat; reserve the additional fat for another use.

Add the shallot and garlic to the skillet and cook over medium heat until translucent.

Add the chicken stock to skillet, and bring to a boil. Deglaze the pan -- making sure to dislodge any brown bits remaining on the bottom of the pan.

Add swiss chard to the pan and sprinkle with salt and pepper. (If the stems are large, cook them for approximately one minute before adding the chards.)  Cook until the chards are tender, about 3 to 4 minutes. 

This dish can be served as a side dish, or as a main dish served over yellow rice.