Proscuitto + Goat Cheese + Swiss Chard Quiche

Long weekends are one of the best times to have brunches, get away, or just relax if you can. That extra day can really make a difference and in my case a chance to visit with friends and family and make some of my favourite brunch items. The best items in my opinion are eggs Benedict, anything with potatoes, and of course quiche! So that's what I'm going to share with you guys today.

I find quiche like the scrambled eggs of bunch items. That means anything that can be put in and baked. Ham, bacon, cheeses, broccoli. Anything that makes you and yours happy! 

The combination that makes by taste buds happy is prosciutto + chard + goat cheese = perfection!

For the crust:
2 1/2 cups all-purpose flour, plus extra for rolling
1 cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into 1/2 inch cubes
1 teaspoon salt
1 teaspoon sugar
6 to 8 Tbsp ice water

(I sometimes cheat and buy a pre-made Pillsbury pie crust, long weekends are meant to be relaxing after all!)


For the filling:
2 tablespoons olive oil
1/2 medium onion, sliced thin
1 bunch Swiss chard (red - green rainbow - your choice), washed and patted dry
4-6 slices prosciutto
4 eggs, slightly beaten
salt and pepper
pinch of freshly grated nutmeg
4 to 6 oz (120gr - 180gr) crumbled goat cheese
a few sprigs of thyme

I won't hit you with a wall of text on how to make a pie crust. My go to recipe is here.

After the pie crust is baked and cooled you can start preparing the filling:

Preheat the oven to 350F and position a rack in the middle.
Heat the oil in a large saute pan over medium high heat and cook the onion until translucent (about 3-4 minutes), add the Swiss chard and cooked until wilted. Remove from the pan and set aside to cool. In the same pan, quickly saute the slices of prosciutto to get them nice and crispy. Remove from the pan.
In a large bowl, whisk together the eggs, salt, pepper and nutmeg. Layer the onion and Swiss chard at the bottom of the crust and slowly pour the egg mixture over it. Top with slices of prosciutto and crumbled goat cheese.
Bake for about 30-40 minutes or until the tart starts getting golden brown and the egg mixture is cooked. Sprinkle with freshly chopped thyme.