Rainbow Chard Quiche with Buttery Corn Flake Crust
This quiche was made with Rainbow Chard from our edible garden. The corn flake crust was a delicious experiment. I used up the last of the flour to make this crust and forgot to save some for rolling out the pastry dough. I wracked my brain and came up with the idea to blend organic corn flakes in the food processor until very fine, and use it as the flour to roll out the dough. It’s the best experiment I’ve ever tried. Please try this technique! It’s so good, flaky, crispy and tasty!
Heat oven to 400.
In a mixing bowl, sift 1 cup flour, 1 tsp salt, 1 tsp sugar. Grate 1/2 stick cold butter into it with 2 tblsp coconut oil. Mush together with your fingers until pea sized bits form. Add 2 to 3 tblsp ice cold water and mix together until just combined. Form into a disk, cover and chill for 20 minutes.
While the pastry dough rests in the fridge, Saute 1 small chopped onion and 2 - 3 cups chopped chard, stems and leaves, in a skillet. Season with salt and pepper.
Scramble 4 eggs with 1/2 c milk. Add fresh grated nutmeg to the egg mixture.
Grate about 3/4 cup cheese, I used cheddar, swiss and parmesan.
Pulverize organic corn flakes in a food processor until fine and floury.
Dust the surface of a large cutting board with the corn flake flour, place the chilled disk of dough on the board, top the disk with more of the corn flake flour and roll into a circle about 12 inches in diameter, adding more of the corn flake four as needed. The corn flake flour and crumbs will press into the pastry and become one buttery flaky delicious crust once baked. Yum!
Press the rolled out crust into a buttered pie pan. Press gently into the pan and shape the edges. Add the sauteed vegetables, then the grated cheese, and pour the egg mixture over it. Bake at 400 for 1/2 hour or so until a toothpick comes out clean. Yum!