Chard & Poblano Quiche with Pork Sausage
Chard & Poblano Quiche with Pork Sausage
Serves 4-6
Takes 1 hour, 15 minutes
INGREDIENTS:
1 batch pie dough (or store-bought pie crust)
1 pound breakfast sausage
1 bunch chard
2 garlic cloves, minced
1 teaspoon salt, divided
2 poblano peppers, seeded and cut into strips
5 large eggs
2/3 cup whole milk
1/4 teaspoon black pepper
1/2 cup shredded havarti or swiss cheese
INSTRUCTIONS:
If using homemade pie dough, pre-bake for 15 minutes at 400 degrees. If using a store-bought crust, pre-bake according to package directions. Reduce oven temperature to 350 when finished.
In a large heavy skillet or saute pan, brown pork sausage over medium heat. Cook until cooked through, about 10 minutes.
Remove chard stems from leaves and very thinly slice. Tear or roughly chop chard leaves into pieces and set aside.
Add chard stems, garlic, and 1/2 teaspoon salt to the pan with the sausage. Reduce heat to medium low and cook for 10 minutes until tender. Add poblano and cook 10 minutes longer, until poblano peppers are well-softened and just beginning to brown. Add chard leaves and continue stirring and cooking until wilted.
In a medium bowl, whisk together eggs, milk and pepper with remaining 1/2 teaspoon salt.
Place pork mixture in your pre-baked crust. Cover with cheese and pork egg mixture over it. Bake until eggs are cooked through, about 35 minutes.
Recipe by Lauren Rudersdorf of The Leek & The Carrot
Lauren is a food blogger, freelancer, and recipe developer for Edible Madison where her Cook at Home column brings together voices and inspiration from across the region. She is a fierce advocate for local farms, local food, and cooking with the seasons. After ten years of owning and operating an organic CSA vegetable farm with her husband Kyle, Lauren draws her inspiration from the land and bounty available here in Wisconsin.