Chef Justin’s Swiss Chard Mushroom Quiche

“This is my go to comfort food. On good days, great days and anyday. It’s quick, hearty and a little indulgent”

  • 2 heads BoomGrow Swiss Chard

  • 1 medium onion

  • 1 clove garlic

  • 1/2 packet shimeiji mushrooms

  • 1 large sheet ready-made puff pastry

  • 90g shredded cheese

  • 4 med/large eggs

  • 50ml cream

  • 50ml milk

  • Pinch (or two) of turmeric powder (optional)

  • Salt & pepper

Preheat oven to 180-200'C

  1. Separate the stalks from the leaves of the Swiss chard. Finely slice the stalks and very roughly chop the leaves.

  2. Mince the garlic. Cut onion into small cubes. Separate the mushrooms and trim the bases.

  3. Heat some butter and/or oil in a pan on med-high heat. Gently fry the garlic, onion and chard stalks until fragrant and lightly browned.

  4. Add mushrooms and fry until it has a nutty aroma, or starting to brown. Set heat to low.

  5. Add the chopped chard leaves and cook until just wilting. Take it off the heat and continue to stir for a minute. Leave this topping to cool slightly as you prepare the filling and crust.

  6. Mix eggs, cream and milk with a fork or whisk until well combined. Season with salt and pepper. Add turmeric powder for a brilliant yellow colour. Strain the mixture into a small jug.

  7. Line a dish - anything ovenproof with a little depth works: iron pan, casserole, bowl, cake tin etc. - with some oil or butter. Place pastry sheet over to cover the sides (take care not to trap any air pockets under the pastry as this will balloon in the oven).

  8. Sprinkle grated cheese evenly over the base of the pastry. Spoon topping over and spread evenly. Gently pour in filling, making sure there are no trapped bubbles.

  9. Bake in oven until crust is golden brown (20-25 mins)

  10. Demould (or not!) and enjoy quiche warm with relish or sour cream.