St. Lukes of the Mountains Recipe Collection
Vanessa's Quiche

Basic pie crust or a pre-made crust, both sections
A dozen large eggs
2 wedges Asiago Cheese (Pepper or Rosemary)
1 cup Pecorino Romano Cheese (grated)
A big bunch or Swiss Chard (8 leaves at least)
3 cups skim milk (or regular, also 1 cup of sour cream or plain yogurt can be substituted)
1 big Tbs Tumeric
½ Tbs white pepper
¼ Tbs dried mustard

In a large casserole dish, bake a pie crust in a 375° oven until golden brown. Either make a basic pie crust or buy one from Trader Joes. One box per casserole dish or enough for a top and bottom of a regular pie dish. Once browned, brush 2 egg yolks gently on the surface. (set aside the whites for later)

While the crust is baking, thoroughly clean the Swiss Chard. You’ll need to slightly cook before chopping up to add to the quiche. Either steam, or microwave for a few minutes then squeeze out excess water when done (very important). Set aside.

Beat the remaining eggs (10) plus the 2 egg whites in a large bowl. Add milk and spices and mix it up real good. J

Grate two wedges of Asiago Cheese. Sprinkle cheese evenly into the baked pie crust. Sprinkle cup of Pecorino Romano Cheese evenly over crust.

Chop up the Chard and sprinkle over cheese.

Add egg mixture then carefully place pan in the oven and bake until done. Bake 1 hour or until a knife inserted in the middle comes out clean.

Let quiche rest before serving. You rest too!

Note the basic ratio is three eggs to one milk. Any cheese or combination can be used. Other vegetables or meat can be used in place of the chard. In using the above listed type of cheese, I do not add salt for the cheese has plenty. This can vary according to what is used and your taste. As I told you once, kind of depends on what I have in the refrigerator. Get creative and have fun!

Recipe Contributed by Vanessa Ynda