Tortilla-Crusted Bacon, Chard, Spring Garlic Quiche
This rich and creamy quiche nestles perfectly into a bed of tortillas, keeping all those incredible juices in place and making for incredibly quick assembly!
Adapted just slightly from this recipe from Good Stuff NW
Ingredients
2 Tbsp high heat oil (coconut, vegetable, etc.)
½ sweet onion, finely chopped
½ head fresh garlic, roughly minced
½ -1 bu. chard, finely chopped (chiffonade)
6 eggs
Fresh herbs, chopped (chives, tarragon, parsley, etc.)
½ cup sour cream (optional but highly recommended)
1-2 pinches salt
6-8 corn tortillas (support Three Sisters Nixtamal, some of the best tortillas you can find in the Pacific Northwest, using corn purchased from small-scale organic growers in Mexico)
2 ½ c grated cheddar cheese (sharp recommended)
Directions
Preheat oven to 350 degrees.
Heat oil in medium skillet. When hot & shimmering, add chopped onion and sauté until tender. Add garlic and chopped chard and sauté briefly until slightly wilted and tender. Remove from heat and set aside.
Break eggs into medium-sized bowl and beat them to combine. Whisk in herbs, sour cream and salt. Set aside.
In a large skillet, pie pan or baking dish, place one warmed tortilla in the center of the dish and then fan out the remaining tortillas around the edges, making sure they overlap with no breaks between them.
Take 2 cups of cheddar and scatter it evenly on the bottom of the quiche. Top with sautéed vegetables. Pour egg mixture over the top, making sure it covers the bottom of the pan. Scatter remaining cheddar on top.
Place in oven for 25 minutes or until set. If you want the top browned, take the quiche out of the oven, set the broiler on high and put the quiche under the broiler very firefly (watch it closely!) until lightly browned.
Allow to cool slightly, slice into wedges and serve.
