Sunday Brunch with Dorie – Rainbow Chard and Bacon Quiche

“Only Robinson Crusoe had everything done by Friday”

Rainbow Chard and Bacon Quiche

Welcome to the first Sunday Brunch with Dorie!  That’s my coping mechanism for “missing” the French Fridays deadline this week.  The tart crust chilled in the refrigerator for a few days per Dorie Greenspan’s recommendation, while the rest of the ingredients just stared back at me day in and day out.  They did have some fierce competition from the Mothers’ Day leftovers for the first half of the week. 

Despite what my tardiness might indicate, I was excited about making this recipe.  Spinach quiches are my favorite – every time I would go to La Madeleine back in college, I would order one with a cup of French onion soup.  Thinking that I would somehow mess up the recipe by not using a ridged tart pan, I used a glass pie pan, but trimmed the crust to achieve the tart look. Some of the custard did leak outside the crust, but it still baked to a pretty, golden brown.  Instead of the suggested spinach, I used some of the rainbow chard from the farmers’ market, stalks and all.

Rainbow Chard and Bacon Quiche

The crust before baking – when the chard colors still popped

To maintain the French feel – remembering how even before 9am they serve quiches and croque madames with a little salad – I dressed some romaine, radishes, grape tomatoes and strawberries with salt, pepper, olive oil, and red wine vinegar.  The salad’s sweeter, acidic components balanced the richness of the quiche.

Moral of the story?  I will keep a pre-baked frozen (homemade) tart crust ready to go in the freezer.  This recipe could definitely be a weeknight staple with the rolling/chilling/pre-baking part out of the way.

Check out how the other Doristas did with their quiches at French Friday’s with Dorie.  We cook out of Dorie Greenspan’s Around My French Table on a weekly basis, and get to tell you all about it.

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Adriana is a financial analyst by day, avid home cook in the evenings, and food blogger and runner in the strange hours between those two. When not in the kitchen concocting meals and stories to pass around, she is out looking for the next great bite (or the ingredients to make it at home), checking what's new at the market, or planning a trip around great food and wine.

19 Responses to “Sunday Brunch with Dorie – Rainbow Chard and Bacon Quiche”

  1. Patty
    May 15, 2011 at 6:06 pm #

    Better late than never! I like your Sunday brunch themed quiche with the swiss chard filling and I also think it’s a good idea to keep a disk of frozen tart dough in the fridge at all times;-)

  2. Liz
    May 15, 2011 at 6:23 pm #

    Beautiful quiche! I love your adaptations…and it looks perfect paired with that refreshing salad .

  3. Cher
    May 15, 2011 at 7:43 pm #

    Sunday brunch sounds perfect & unhurried…Love the rainbow chard as a sub for the spinach. I think we all need a Friday to get things done by…

  4. yummychunklet
    May 15, 2011 at 8:18 pm #

    Ooh, I like your rainbow chard substitution. Great idea!

  5. Elaine
    May 15, 2011 at 8:26 pm #

    That rainbow chard…I just have to get some. Your quiche looks wonderful, Adriana! I also made this recipe for Sunday brunch, so you aren’t alone. It is perfect for Sunday morning. I love your quote there. 🙂

  6. Henrietta
    May 15, 2011 at 10:24 pm #

    What a lovely quiche. The swiss chard looks beautiful. I love the salad as well. Yum.

  7. Kathy
    May 15, 2011 at 10:29 pm #

    Beautiful quiche! So nice to have it for Sunday Brunch. Very Creative! And that’s why I’m passing along to you an 8 in one award that was passed on to me. You do such a nice job on your so deserve the award! You can pick it up via my blog.

  8. Betsy
    May 16, 2011 at 2:03 am #

    Adriana, I love the Robinson Crusoe quote at the top of this post! The colored stems from the chard adds some whimsy to your quiche which looks great!

  9. kitchenarian
    May 16, 2011 at 3:25 am #

    Your quiche looks wonderful. It is such a great recipe that lends itself to substitutions. I love the rainbow chard in it.

  10. kitchenarian
    May 16, 2011 at 3:25 am #

    Your quiche looks wonderful. It is such a great recipe that lends itself to substitutions. I love the rainbow chard in it.

  11. Roxana GreenGirl
    May 16, 2011 at 4:59 am #

    I love spinach quiche and just like French I could enjoy a slice for breakfast. Love your twist on Dorie’s recipe. Lovely photos to accompany a delicious recipe. Thanks for sharing!

    May 16, 2011 at 5:16 am #

    Your quiche looks fantastic!! I’m really digging the rainbow chard …yum! I almost wanted to try and use stinging nettle instead of spinach, but I changed my mind at the last minute. Maybe next time. 🙂

  13. Adora's Box
    May 16, 2011 at 11:20 am #

    Such a beautiful mix of flavours, Adriana. Quiche is one tart I won’t feel guilty eating. Your quiche looks so scrumptious.

  14. Sommer@ASpicyPerspective
    May 16, 2011 at 2:44 pm #

    Beautiful. That Dorie, she’s a genius isn’t she!

  15. Krissy
    May 16, 2011 at 4:20 pm #

    Good idea to serve this quiche with a lovely salad. Sounds like a perfect weeknight supper. I didn’t get a chance of sides for this dish…it just disappeared almost instantly at my house.

  16. Ryan
    May 17, 2011 at 2:39 am #

    Your quiche turned out beautifully and I hear you on having the “Sunday Brunch with Dorie” this week. I did the same thing! 🙂 I love the idea of using swiss chard and always keeping some tart dough in the freezer. That’s a great idea!

  17. sanya
    May 18, 2011 at 1:22 pm #

    You quiche looks great!I’ve never tried chard, looks fantastic.Love your re-labelling coping technique! Must say I use it myself to get through many sticky situations!

  18. Yuri
    May 19, 2011 at 2:02 pm #

    This quiche is still on my to-bake list! Love the veggie to egg ratio in yours 🙂

  19. The Mom Chef
    May 23, 2011 at 2:27 am #

    Great job with the quiche and I’m glad you posted it even if it is past the deadline because it’s gorgeous. I love that you swapped out the spinach for chard.

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