|Making swiss chard quiche to celebrate the 7 year taste bud change|
|Written by Launie Kettler|
|Tuesday, 13 September 2011 19:25|
One of my favorite little factoids is that our taste buds change every 7 years. So I try to taste new things every year, because I have no idea what the baseline starting point for my favorite factoid is. Birth? Your first birthday? Puberty?
But earlier this summer something strange happened. We had broccoli as a side dish for dinner and it tasted – wrong. I had roasted the broccoli (which is my favorite way to eat it) and it was caramelized and looked delicious. However, it tasted like foot. I thought to myself, “What the hell?” It was very strange. Then I remembered the 7-year taste bud factoid.
And then I was giddy to try a cheesy quiche.
I've made quiches before and they look really enticing, but I haven't liked eggs since I was a little girl.
So I decided to make a quiche, but not just any quiche – a quiche with a crispy potato crust and an egg mixture loaded with fresh vegetables and 3 kinds of cheese.
Swiss Chard Quiche with 3 Cheeses
2 medium potatoes
1 small red onion
½ cup of ricotta
½ cup of parmesan (divided)
¼ cup of feta
1 bunch of swiss chard
1 tablespoon of olive oil
Salt and pepper
2 slices of cooked bacon, crumbled
1 plum tomato
2 scallions, sliced
Preheat the oven to 375.
Using a hand-held grater, food processor, or “salad shooter” grate the potatoes and onion. Wring the moisture out of them with a paper towel. (Go crazy on that part. Think of something that aggravates you and really let the potatoes and onion have it. You want them to be as dry as possible.) Line the potato/onion mixture in a pie pan so that they cover the bottom and go up the side. Bake for 20 minutes until the potatoes are cooked and golden brown. While the potato crust is baking, strip the chard from its stem. Then chop it and quickly saute with olive oil, salt and pepper until it's reduced and looks like cooked spinach. Drain on paper towels. Cut the tomato in half remove the seeds with a spoon and turn upside down and let it drain on paper towels too. After its drained for about 5 minutes, chop the tomato. Then mix the eggs, feta, ricotta, chard, tomato, bacon, scallion and ½ of the parmesan together. Pour into the crust. Then top with the remaining parmesan. Bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean.
I'm not going to lie, I don't think that eggs will ever be my favorite food. But this quiche with the bacon, CSA swiss chard, cheese and crispy potato crust was really, really delicious.
Happy 7-year taste bud change!
(Photos by Launie Kettler)
|Last Updated on Tuesday, 27 December 2011 19:17|