Sunchokes and Potato Quiche

Ingredients

Crust

Filling

Custard

Directions

Crust

1. PREHEAT to 375 degrees F
2. ZEST a whole lemon.
3. In a small bowl, COMBINE the juice from 1 lemon and an egg. WHISK together.
4. In a large bowl, ADD flour, grated butter (cold), and salt. MIX with your hands.
5. DRIZZLE in lemon mixture. ADD in lemon zest. WORK the dough with your fingers, kneading in the bowl to break down the butter.
6. COVER dough with plastic wrap and ROLL into a disk while it is at room temperature then TRANSFER to the fridge until firm.

Filling

1. PREHEAT the oven to 425-degrees. TOSS the potato and sunchokes with olive oil, salt, and pepper then SPREAD OUT on a baking sheet.
2. BAKE for about 15-20 minutes or until fork tender, tossing the pieces halfway through.
3. ADD onion to a well-buttered pan and COOK over medium heat for about 15 minutes, stirring frequently until a caramel color appears.
4. ADD the Swiss chard and CONTINUE cooking until wilted, stirring occasionally. SET ASIDE to cool slightly.
5. ROLL out the dough on a pastry mat or well-floured surface. PRICK with a fork before adding to the pan.
6. Carefully TRANSFER the dough into a quiche pan, FOLD the edge under and CRIMP, then TRANSFER back to the freezer to chill.

Custard

1. TAKE the thyme leaves off of the vein. CHOP UP. GRATE parmesan and gouda.
2. In a large bowl, ADD eggs, cheeses, heavy cream, parsley, and thyme. GIVE it a whisk.
3. ADD the caramelized onions and vegetables, then MIX together.

Assembly

1. ADD mixture to crust.
2. TENT with tin foil and BAKE for about 20 min at 375-degrees F.
3. REDUCE heat to 350-degrees F and BAKE for about 40 min.

Insider Tips

• Baking time depends on the size of your quiche. A VERY deep one can take about an hour in the oven. As it cools, the filling sets up more – so don’t be afraid of a bit of wobble.
• You can also tent your crust for part of the baking to prevent burning, but this is optional depending on the bake time you’ll need.