Breakfast in Bed: Bacon and Chard Quiche
Source: Jessie Webster/Parachute

How Tos

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.”

Ingredients

  • 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
A woman cuts chard.

Cut the stems off chard and tear into bite sized pieces; Source: Jessie Webster/Parachute

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.
Bacon chard quiche before being cooked.

Swiss chard, shallots and bacon filling in pie dough; Source: Jessie Webster/Parachute

  • 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.
Bacon chard quiche fresh out of the oven.

Cook for 1 hour or until cooked through; Source: Jessie Webster/Parachute

Bon Appétit!