Breakfast in Bed: Bacon and Chard Quiche
What’s better than breakfast in bed? Whether you’re looking to surprise someone special or simply need a luxurious morning lounging between the Sheets, we’re serving up delicious recipes that don’t require a top chef to make. We turned to private chef and foodie, Tehra Turnbaugh Thorp to share her favorites. Up first: a Bacon and Chard Quiche.
“There are very few people I trust in this world, but Julia Child is among them. When she left this world, I lost one. Luckily for us all, she left behind some of her very best recipes, and I shamelessly use one here…with my own filling.”
- 1 piece of bacon, small dice
- 1/2 shallot, small dice
- olive oil
- 5 stems of Swiss chard, cut into 1/2 inch pieces
- 3 large eggs
- 2 cups of heavy cream
- 1 pinch of salt
- 1 pinch of white pepper
- 1 pinch of fresh nutmeg
- 1/2 cup Gruyere, shredded
- 1 prepared pie crust
Preparation and Cooking
- Preheat oven to 325 degrees Fahrenheit.
- Prepare filling by cutting bacon into small dice, tearing the swiss chard into bite sized pieces and cutting shallot into small dice.
- Heat a medium sized sauté pan on medium-high heat and add bacon.
- After a few minutes, add shallot and stir.
- Once the bacon and shallot start to show some caramelization (about 2-3 minutes) add in the Swiss chard. Stir well to incorporate and wilt chard. Once half wilted, turn off heat, cover and let the residual heat do the rest of the work.
- While cooling on the back-burner, prepare the custard.
- Crack 3 eggs into a bowl and add heavy cream; whisk to incorporate.
- Season with salt, white pepper and nutmeg.
- Meanwhile, place the pie dough in a small buttered pie dish (I use Emile Henry).
- Place cooled filling into prepared dough and pour the custard on top.
- Sprinkle Gruyere over the top of uncooked quiche.
- Cook for 1 hour or until cooked through. Quiche will jiggle but will not be liquid. Stick a toothpick into the middle and pull out; if it is clean, the quiche is cooked.