This week it was the Swiss Chard that was the instagator. I found a good looking bunch at the local farmer’s market and couldn’t resist bring them home. Into the quiche it went. Sautéed first with a little bit of onion and pancetta and of course a little tuyere cheese makes everything better!
cooks’ tip: When you use a refrigerated pie crust for quiche bottom, making a quiche is as easy as 1-2-3!