Swiss Chard, Italian Sausage, Mushroom, and White Cheddar Quiche

Pie Crust Ingredients

• 1 1/2 cup flour
• 1/3 cup oil
• 2 tablespoons milk

Pie Crust Instructions

Mix flour, oil, and milk with fork. Place mixture in pie pan, and spread out evenly within the pan. Chilled in fridge for 20-30 minutes. Remove from fridge and bake at 350F for half an hour. Let cool. 

Quiche Filling Ingredients

• one big red onion - finely chopped
• 2 cups of cremini mushrooms - sliced
• 2 cups of swiss chard - stalks removed and roughly chopped
• 2 Italian sausages - roughly chopped
• 1/2 cup aged white cheddar - grated 
• 4 full eggs
• 2 egg yolks
• 1/3 cup of milk or cream
• 3 pinches each of salt and pepper 
• 2 tablespoons of olive oli 

Quiche Filling Instructions

Over medium heat fry off your onions in one tablespoon of olive oil, season with a pinch of salt and a pinch of pepper. Fry until golden brown and set them aside. In a dry pan, over medium-high heat fry off the Italian sausage until brown and lightly crisped. Set aside.

Then in same pan you cooked the sausages in, fry off the mushrooms in medium-high heat. If your pan is a little dry, add 1 tablespoon of olive oil, otherwise you can just use the residual fat from the sausage. Fry for 2 to 3 minutes, until mushrooms are lightly coloured.

Then, to the pan with the mushrooms, add the onion you previously fried, as well as the swiss chard. Mix together, and fry together in the pan for 2 minutes. Season to taste (add pinch of salt and pepper if needed). Remove from heat and distribute evenly within the pie crust.

Then, sprinkle the cooked Italian sausage over this mixture in the pie pan, and evenly distribute the grated cheese over the top.

Then, in a mixing bowl, add four eggs, two egg yolks, 1/3 cup milk or cream, and a good pinch each of salt and pepper. Whisk well.

Then, very gently pour or spoon in the egg mixture into the pie crust. Give pan a little jiggle to ensure everything is distributed properly. Bake at 375 for 35-40 minutes. You know your quiche is done when the middle of the quiche doesn't jiggle when you gently shake the pan. 

Enjoy!