Ingredients
- 5 1/12 cups all-purpose flour
- 1 1/4 teaspoon salt
- 1 lb cold lard, or unsalted butter, cut into small pieces
- 1 tablespoon white vinegar
- 1 extra large egg
- 1 cup ice cold water
- Combine the flour and salt in a large bowl.
- Cut in the lard or butter using a pastry cutter or your fingers until the mixture resembles coarse meal.
- Whisk the vinegar and egg in a liquid measuring cup and add enough ice water to make 1 cup. Mix into the flour mixture with a fork or your hands until just combined.
- Transfer to a clean work surface, and gently press to form a dough.
- Divide dough into 6 equal parts.
- Shape each into a ball, flatten into a small round disc and wrap in plastic.
- Chill for at least 1 hour or place in a freezer bag and freeze.
- Roll out disc on lightly floured surface to 1/8" thickness.
- Transfer to a 9 inch pie plate
- 1 pie crust disc
- 1 bunch swiss chard leaves, ribs removed, julienned (5 cups)
- 1 large onion, chopped (2 cups)
- 1 Tbsp. butter
- 1 tbsp extra virgin olive oil
- 1/2 cup sour cream
- 1/2 cup milk
- 4 eggs, plus 1 egg yolk
- 1 cup Gruyere cheese
- 1/2 tsp herbes de provence or dried thyme
- 1 tsp sea salt
- 1/2 tsp fresh ground pepper
- Preheat oven to 400 degrees.
- Heat butter and olive oil in a large sauté pan. Add the onions and sauté over medium heat until the onions are soft, but not brown, about 5 minutes.
- Stir in salt, pepper and the herbes de provence, then add the swiss chard and continue cooking for 2 minutes more until the chard has wilted.
- Set the swiss chard mixture in a colander in the sink to cool for 5 minutes, then gently press out any excess moisture.
- Place the pie crust in a 9″ pie pan. Crimp the edges of the dough to form a decorative edge, if desired.
- In a medium bowl, combine the sour cream, milk,, eggs, egg yolk, and Gruyere cheese. Whisk well to combine.
- Spread the chard mixture evenly in the pie shell and pour the egg mixture over the top.
- Bake for 10 minutes at 400 degrees. Turn the oven down to 350 degrees and continue baking until the quiche is set and lightly browned about 35 minutes.
- Cool for 10 minutes before serving.
