½medium onion small dice lightly cooked in a little oil
1Tblsfresh oregano or 1 tsp. dry
½cuproasted red pepper small dice
6oz.sharp cheddar cheese
6eggs beaten
1cupcreme fraiche or high fat yogurt
1cupheavy cream + more if needed
saltpepper, a little nutmeg and some cayenne
Instructions
I make this dough recipe in a food processor, or you can do it by hand. Check website video for hand method. In a processor combine dry ingredients and butter, run machine for about 10 to 15 seconds . Add wet ingredients and pulse until the dough holds together when squeezed, about another 10 seconds. Remove from machine onto a lightly floured board and form into a 6 inch round disk. Refrigerate 30 minutes.Roll out to appropriate size, place into pan or plate and chill another 10 minutes.
Blanch(cook in boiling salted water 3 minutes) and coarsely chop your swiss chard, makes sure to squeeze out any extra water. Place all of your filling ingredients in a large bowl, mix well, pour into prepared quiche pan.Place pan on a cooking tray and bake in center of oven until lightly brown, about 45 minutes to 1 Hr.( you may need to cover with foil to prevent over browning) or until set ( liquid becomes solidified). Cool for a few minutes before cutting. You are going to love this one.