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Swiss Chard Mini Quiches

Mini-Quiches with Swiss Chard
Yield: 6 mini quiches
Flaky piecrust dough (½ recipe below) or packaged frozen mini-tartlet shells
½ bunch Swiss chard
2 tablespoons butter
1 cup chopped onion (about 1 medium or ½ large onion)
1 teaspoon Kosher salt
Freshly ground black pepper
3 large eggs
¾ cup half & half
12 grape or cherry tomatoes, halved
1 cup grated Sincerely Brigitte Garlic & Basil cheese
Recommended equipment: 6 4½ -inch mini tart pans with removable bottoms
If using flaky pie dough, divide into 6 balls. Using a lightly floured rolling pin and surface, roll each round out to approximately 6” diameter, about 1/8-1/4” thick. Transfer each round to a mini-tart pan and press the dough into the bottom and sides. Chill for 30 minutes.
Preheat oven to 375 degrees. Prepare a baking sheet with parchment paper and set aside.
To prepare Swiss chard: Clean and check leaves thoroughly. Cut off long stems from Swiss chard leaves. Chop stems; set aside. Chop leaves into 1-2 inch strips; set aside.
Heat butter in a large frying pan over medium high heat until butter is melted. Add reserved stems, onion, salt and freshly ground black pepper to taste. Sauté for about 5-7 minutes, until onions are translucent and soft. Add reserved chopped chard leaves and sauté until leaves are wilted, about 2-3 minutes. Remove from heat and set aside.
In a small mixing bowl, combine eggs and half & half; whisk until well blended.
To assemble quiches, divide grated Sincerely Brigitte Garlic & Basil cheese amongst prepared tart shells, spreading an even covering over the bottoms. Then spoon a few tablespoons of the Swiss chard mixture evenly over the cheese. Add egg mixture to cover in each tart. Arrange 3-4 tomato halves cut-side up in each tart decoratively. Place mini-quiches on prepared baking sheet and bake for about 25 minutes or until the center is completely set. Remove from oven, cool slightly, unmold, and serve.
Yield: Makes enough for a double-crusted 9” pie or two 9” pie shells.
2 cups flour
2 sticks butter, cut into 1-inch chunks
1 tsp. vinegar
Pinch Salt
Iced water
If making the dough by hand: place flour and sugar in a large bowl. Mix to blend. Add the butter and cut it into the flour mixture with a pastry blender or two knives until the mixture resembles a coarse meal. Drizzle in the vinegar and iced water 1 tablespoon at a time, tossing with a fork and stirring just until large crumbs form and the dough mounds thickly on the fork. Knead for a 1-2 minutes or until dough comes together into a smooth ball.
If using a food processor with a dough blade: place butter, flour and sugar in processor and pulse a few times until the butter is cut into smaller pieces (like pea size). Pulsing rapidly, gradually pour the vinegar and 1 tbsp. of iced water through the feeding tube in a thin stream. Watch closely, adding more iced water 1 tbsp. at a time until the dough forms several large clumps and almost gathers into a ball.
Divide the dough in half. Wrap each half of the dough in plastic wrap. Gently press into a 1-inch-thick disk. Refrigerate for at least 1 hour (can be made up to 3 days ahead). Roll out dough as needed for pies, tarts, or quiches on a lightly floured surface.

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