To make the pastry shell, sift together the flour and salt
into a bowl. Cut the chilled butter and margarine into
1/2-inch chunks and add them to the flour mixture. Using a
pastry blender or 2 knives, cut in the butter and margarine
until the mixture forms pea-size balls. Add the ice water,
1 tablespoon at a time. At the same time, turn the dough
with a fork and then with your fingertips just enough to
dampen it. This method will help to keep the pastry light
and flaky. Do not overwork the dough or it will become
tough. Gather the dough into a ball, wrap it in aluminum
foil or plastic wrap and refrigerate for 15 minutes. (The
chilling will make it easier to roll out.)
Preheat the oven
to 475 degrees.
To prepare the crust: On a lightly floured work surface,
roll out the chilled dough into a round about 11 1/2 inches
in diameter and 1/8 inch thick. Drape the pastry over the
rolling pin and carefully transfer it to a 9-to-10-inch
tart pan. Unfold it from the pin and press it gently into
the pan. Trim off the overlap even with the pan's rim. Line
the tart shell with aluminum foil and then add a layer of
pastry weights or dried beans. Place the weighted pastry
pan on a baking sheet. Place both i n the preheated oven to
bake partially, until faintly golden, 8 or 9 minutes.
Remove from the oven, lift out the weights, remove the
aluminum foil, and let the crust cool completely on the
baking sheet. Reduce the oven heat to 375 degrees.
To make the filling, arrange the chard leaves on a steamer
rack over gently boiling water, cover and steam for 5 to 7
minutes. The leaves should retain their pretty green color
but be greatly reduced in volume. Remove the chard from the
steamer and squeeze the leaves to extract any water. Cut
the chard into chiffonade strips by stacking the leaves,
rolling them up into a thin cigar shape and then cutting
them crosswise in thin shreds. Set aside.
Steam the parsley leaves as you did the chard, but for 3 to
5 minutes. Remove from the steamer and squeeze dry. Mince
the parsley. Again squeeze the chard and parsley to remove
excess water. Set aside.
Warm the olive oil in a skillet over low heat. Add the
garlic and saute until just soft, 1 or 2 minutes. Add the
chard and parsley, reduce the heat to very low and cook,
turning often, until the greens have absorbed the oil,
about 5 minutes. Remove from the heat and set aside.
In a large mixing bowl, combine the cream, salt, pepper and
eggs. Beat lightly, then add the olive oil-infused greens
and the cheeses.
With the partially cooked shell in place on the baking
sheet, fill it as full as possible with the mixture without
spilling any over the top. Cut the butter into bits and dot
the top of the quiche.
Place in the preheated 375-degree oven and bake until the
filling is puffed and golden and a knife inserted in the
center comes out clean, about 30 to 35 minutes.
Remove from the oven and serve immediately or let cool to
room temperature. Cut into wedges to serve.
Per serving: 506 calories, 27 gm carbohydrates, 184 mg
cholesterol, 609 mg sodium, 10 gm protein, 40 gm fat, 22 gm
Recipe adapted from "France: The Vegetarian Table" as posted by R. Crockett