Leek and Chard Tartlets
Healthy, because
Even smarter
These delicious mini quiches are high in fat and calories, but still contain valuable nutrients such as vitamins K, A and C thanks to the chard.
If you prefer, you can make this one large quiche instead of preparing in individual proportions. Simply buy pre-made pie crust already in the tin.
Ingredients
Preparation steps
Preheat the oven to 375°F.
Roll the pastry out on a lightly floured work surface to 1/4" thickness. Cut four rounds of pastry out and use them to line 4 individual fluted tartlet tins.
Press the pastry into the base and sides well, then trim the excess pastry from the rims. Prick the bases all over with a fork, then line with sheets of greaseproof paper and fill with dried beans or pie weights.
Blind bake for 10-12 minutes until the pastry starts to color at the edges. Remove from the oven and discard the greaseproof paper and the baking beans. Return to the oven to brown the bases for 2 minutes. Remove after 2 minutes and brush all over with the beaten egg.
Heat the olive oil in a large frying pan set over medium heat. Saute the leek for a few minutes until it starts to soften, then add the Swiss chard and stir until wilted. Remove from the heat and drain through a colander.
Reduce the oven to 300°F.
Spoon the leek and Swiss chard into the pastry cups. Whisk together the heavy cream, Crème Fraiche, eggs and seasoning until smooth. Add the Gruyere and stir through, then fill the tartlets with the filling.
Bake in the oven for 20-25 minutes until the filling is set and golden in color.
Remove from the oven and serve hot or room temperature.
