Chard and Feta Quiche

I made this Chard and Feta Quiche after getting tired of eating Roasted Leg of Lamb for both lunch and dinner for 3 days in a row. This recipe was similar to my other quiche recipes except that I used a couple bunched of rainbow chard and feta cheese. Since I used quite a bit of vegetables, I added one more egg and heavy cream and baked the whole thing in a deep gratin dish instead of a round pie dish.

We had a difficult time going back eating the lamb again after having this dish. It was a wonderful light(-ish compared to the lamb) dish to have with a side arugula salad and a glass of Pinot Gris because the weather was so nice last week. Now I need to figure out what to do with the rest of the roasted lamb meat.


Ingredients:

1 frozen puff pastry sheet
2 tablespoons oil

1 onion, cut into half and thinly sliced
2 bunches of Rainbow Chard, washed and roughly chopped
4 eggs
3/4 cup heavy cream
Fresh ground pepper
Fresh ground nutmeg
1 package of feta cheese

Directions:

• Roll the puff pastry dough to fit the gratin dish and bake for 15 minutes at 400°F. After it's done, lower the oven temperature to 375°F and place the pie pan on a wire rack to cool.
  
• Saute the onion and the chopped chard stem with olive oil over a medium heat for about 8 minutes or so until the onion is soft and starting to caramelize.
  
• Add the chopped chard leaves, cook for 8 more minutes over a medium high heat until the liquid is evaporated.
• Add a third of the cheese on the bottom of crust until it's all covered, top with the vegetable mixture and then cover with the remaining cheese.
  
• Mix together the eggs with the heavy cream and season with freshly ground pepper and nutmeg.
• Pour over the vegetable mixture and cheese.
• Bake for 30-35 minutes and cool on a wire rack for about 10-15 minutes before slicing.