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 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.
I always make quiches with 4 eggs and 1 cup of whole cream. Perfection! I was taught by an actual French woman I knew when I was in my 20’s. And I would never use cheddar. I use either swiss or gruyere. Try it that way if you feel like it.
I’ve never used cheddar before either and Swiss is always the one I use. I’ve got to stop trying Martha recipes for things I already have my own recipes for. They almost never measure up, but I keep hoping I’ll discover a new and fantastic method.
Win some, lose some I always say. I use 3 egg yolks and milk and swiss in France. Actually I use Julia Child’s recipe (Sorry, Martha!) I love quiche. In Julia’s recipe you do not bake the crust ahead of time. It all bakes together.
Thanks for the warning NOT to make this dish. Sorry you had to find out the hard way…
It’s so disappointing when this happens. Isn’t it? I got some of my all-time fav hummus at a local restaurant the other day, and it was horrible. Not the right texture. Not the right flavor. Something went horribly wrong in the kitchen that day.
Oh no! But it does sound so good in theory!
Unfortunately, yes. Sigh. Martha can be so disappointing sometimes.
There’s not much worse than bad food is there?
Oh no!! What a disappointment. At least you were able to salvage some of the veggies, but I hate wasting ingredients on something that doesn’t turn out.
Ugh, I hate it when a meal in which you’ve invested time and GOOD ingredients is bound for the trash. I try to salvage little bits out of my failures, like you, but when I start to gag too much, it needs to go.
Ugh, I was excited when I saw the title for this post as we use these ingredients a lot (FYI ALL cheddar in New Zealand is white). Glad to know that I should give it a miss anyway.
It’s so heartening for me to hear that you, a superb and experienced cook, have occasional disasters in the kitchen. So it’s not just me?
In the trash! Bleech. Horrible. So sorry!! But this post did make me laugh. I’m glad I’m not the only one with culinary problems at times (of course we need to blame Martha.)
Oh Ruth, not sure I am a “superb and experienced cook” but I really love you for saying so.
VERY frustrating. What was funny was I sat there and picked out and ate only the veggies, while my daughter picked out and ate only the white nasty egg/cream part. Between us we could have eaten an entire piece.
Me too. I was spitting mad about this one.
would it have been okay withou the extra cream? what other adjustments might you make, if you wanted to try it again?
The proportions were just all wrong. If I just made my usual basic quiche and used these veggies it would have been good.
So sad all that good butter, half and half, cheese and chard going in the trash. But it does happen sometimes. I tried a new recipe for carrot-pineapple muffins recently that my kids ended up eating with spoons.
Well, at least they ate it!
Is there anything worse than bad quiche on the food front? Once again I love that you report on the fails, too, so we don’t have to go there. Kudos.
Thanks! I think we all have major failures, but it seems to me no one talks about them, so I do.