*  Exported from  MasterCook II  *
 
                 CHARD AND PARSLEY QUICHE WITH TWO CHEESES
 
 Recipe By     : “France: The Vegetarian Table”
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Cheese                           Eggs
                 Rcrockett                        Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         FOR THE PASTRY SHELL:
    2      cups          all-purpose flour,
                         plus extra for working the dough
    1      teaspoon      salt
      1/2  cup           unsalted butter -- chilled
    3      tablespoons   margarine -- chilled
    6      tablespoons   ice water
                         FOR THE FILLING:
    6      to 8          medium-size chard leaves
                         thick middle ribs removed
    1      bunch         flat-leaf parsley -- stems removed
    1      tablespoon    olive oil
    1      clove         garlic -- minced
    1 1/2  cups          heavy cream
      1/2  teaspoon      salt
      1/2  teaspoon      freshly ground black pepper
    3                    eggs
      1/3  cup           BelPaese or similar mild, soft cheese
                         cut into 1/2 inch cubes
      1/4  cup           freshly grated Parmesan cheese
    2      teaspoons     butter
 
 
 To make the pastry shell, sift together the flour and salt
 into a bowl. Cut the chilled butter and margarine into
 1/2-inch chunks and add them to the flour mixture. Using a
 pastry blender or 2 knives, cut in the butter and margarine
 until the mixture forms pea-size balls. Add the ice water,
 1 tablespoon at a time. At the same time, turn the dough
 with a fork and then with your fingertips just enough to
 dampen it. This method will help to keep the pastry light
 and flaky. Do not overwork the dough or it will become
 tough. Gather the dough into a ball, wrap it in aluminum
 foil or plastic wrap and refrigerate for 15 minutes. (The
 chilling will make it easier to roll out.) Preheat the oven
 to 475 degrees.
 
 To prepare the crust: On a lightly floured work surface,
 roll out the chilled dough into a round about 11 1/2 inches
 in diameter and  1/8 inch thick. Drape the pastry over the
 rolling pin and carefully transfer it to a 9-to-10-inch
 tart pan. Unfold it from the pin and press it gently into
 the pan. Trim off the overlap even with the pan’s rim. Line
 the tart shell with aluminum foil and then add a layer of
 pastry weights or dried beans. Place the weighted pastry
 pan on a baking sheet. Place both i n the preheated oven to
 bake partially, until faintly golden, 8 or 9 minutes.
 Remove from the oven, lift out the weights, remove the
 aluminum foil, and let the crust cool completely on the
 baking sheet. Reduce the oven heat to 375 degrees.
 
 To make the filling, arrange the chard leaves on a steamer
 rack over gently boiling water, cover and steam for 5 to 7
 minutes. The leaves should retain their pretty green color
 but be greatly reduced in volume. Remove the chard from the
 steamer and squeeze the leaves to extract any water. Cut
 the chard into chiffonade strips by stacking the leaves,
 rolling them up into a thin cigar shape and then cutting
 them crosswise in thin shreds. Set aside.
 
 Steam the parsley leaves as you did the chard, but for 3 to
 5 minutes. Remove from the steamer and squeeze dry. Mince
 the parsley. Again squeeze the chard and parsley to remove
 excess water. Set aside.
 
 Warm the olive oil in a skillet over low heat. Add the
 garlic and saute until just soft, 1 or 2 minutes. Add the
 chard and parsley, reduce the heat to very low and cook,
 turning often, until the greens have absorbed the oil,
 about 5 minutes. Remove from the heat and set aside.
 
 In a large mixing bowl, combine the cream, salt, pepper and
 eggs. Beat lightly, then add the olive oil-infused greens
 and the cheeses.
 
 With the partially cooked shell in place on the baking
 sheet, fill it as full as possible with the mixture without
 spilling any over the top. Cut the butter into bits and dot
 the top of the quiche.
 
 Place in the preheated 375-degree oven and bake until the
 filling is puffed and golden and a knife inserted in the
 center comes out clean, about 30 to 35 minutes.
 
 Remove from the oven and serve immediately or let cool to
 room temperature. Cut into wedges to serve.
 
 Per serving: 506 calories, 27 gm carbohydrates, 184 mg
 cholesterol, 609 mg sodium, 10 gm protein, 40 gm fat, 22 gm
 saturated fat
 
 
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