farmhouse chard + cheddar quiche

This quiche, like most of our meals, was born from what was in my kitchen, onion, Swiss chard from the garden, A2 cheddar, a liberal amount of bacon
and it tasted like the kind of nourishment our grandmothers knew by heart.

No rush.
No rules.
Just the quiet confidence of real food, made slowly, for the people we love.

It’s creamy and tender, yet grounded and rustic and it’s a dish that the whole family came back to twice!

🌿 Ingredients

• 1 pie crust (I had a frozen one on hand, but a homemade one would elevate this even more!)

• 6 pasture-raised eggs

• ⅔ cup raw milk

• ⅓ cup whole A2 Greek yogurt (the trick for that grandmother heartiness)

• 1 medium onion, thinly sliced

• 3–4 large leaves Swiss chard

  • stems finely chopped, leaves sliced

• 8 slices good bacon, chopped

• 1 heaping cup grated A2 cheddar (please use whatever cheese you have in the fridge!)

• 1 tsp Dijon mustard

• 1 tsp sea salt

• ½ tsp black pepper

• Pinch nutmeg

🍳 Instructions

1. Prepare the crust

• Preheat oven to 375°F.

• Prick the bottom and par-bake crust 8–10 minutes to prevent sogginess.

2. Build the filling

• Cook bacon slowly until crisp; scoop out, leaving 1–2 tbsp fat. Chop it up.

• Sauté onion with a pinch of salt + pepper until soft and golden (8–10 min)

• Add chard stems, cook 2–3 minutes

• Add chard leaves, wilt and cook off moisture

• Remove from heat and cool slightly

3. Make the custard

• Whisk together eggs, milk, yogurt, Dijon, salt, pepper, nutmeg.

• Stir in a heap of the cheese — grandmother's secret for body.

4. Assemble

• Layer onions, chard, and bacon in crust

• Sprinkle most of the cheddar

• Pour custard gently over the top

• Finish with remaining cheddar

5. Bake

• Bake 40–45 minutes (the center should still softly wobble). Let rest 15 minutes before slicing.