I started with a store bought pie crust (sorry Martha) and cut the recipe in half to make it in a pie pan instead of on a baking sheet as the recipe says. Here are the proportions I used:
1 1/2 tbsp butter
1/2 lb baby bella mushrooms, sliced
1 garlic clove, minced
6 oz Swiss chard, stems removed washed and coarsely chopped
1 1/2 cups half and half
1 1/4 cups shredded white cheddar
I baked my pie crust ahead, but wish I hadn’t since it got too brown, so I would say skip that. Melt half the butter in a skillet and cook mushrooms until tender about 8 minutes. Season with salt and pepper and remove. Then add the rest of the butter and cook the garlic about 1 minute. Add chard and salt and pepper. Cook covered, stirring occasionally, for 6 minutes. Raise the heat and cook off the liquid. Mix with mushrooms. Whisk eggs and half and half with salt. Sprinkle half the cheese on the bottom of the pie crust, then top with the vegetables and the rest of the cheese. Pour egg mixture over it. Bake for 35-40 minutes. Let stand for 15 minutes before serving.
The result? Blech!!! Horrible. There’s too much half and half in this. It was practically white inside and tasted like flavorless cottage cheese. I did not care for it at all. I picked the veggies out and ate those and crust. The leftovers went in the trash. Really, really bad.
Martha has this recipe in November Living as a breakfast idea, but I like to serve quiche for dinner with a salad. I was excited about this because Swiss chard and mushrooms are high up on my list. I started with a store bought pie crust (sorry Martha) and cut the recipe in half to … Read more