Quiche is a very flexible dish that can be eaten for breakfast, lunch or dinner and allow you to use whatever ingredients you have on hand. As a substitute for spinach, swiss chard adds a tartness and texture that spinach lacks. The ribs are very flavorful and hold their shape in soups, sautés and gratins. Chopped or whole, smoked sardines add something really unique to this egg dish.
Several thousand years ago, people discovered that exposing fish to intense amounts of salt and smoke was a great way of preserving the catch for later. Today, our smoking techniques are considerably more refined, and we do it more for the flavor than as a means of preservation. Its a shame that more people don’t think to reach for smoked fish as an effortless way to add loads of flavor to foods they love.
Let’s face it …. sardines, you either love them or hate them. The name ‘sardines’ is said to originate from Sardinia, a Mediterranean island known for sardine fishing. The canning of sardines started around the early 18th century in Europe. Through the centuries, the popularity of canned sardines spread around the world.
While sardines get a bad rap for being too salty, mixing it with the right ingredients allows these briny flavors to add a lot of depth and bite to other seemingly bland ingredients.
This quiche recipe is full of smoky bacon & sardines, swiss chard, mushrooms, leeks and creamy grated cheese. It definitely changes up the way to eat smoked sardines, but of course, you have to like them to begin with.
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- 2/3 cup rice, uncooked
- 1 1/3 cup chicken broth
- 30 gm smoked cheddar cheese, grated
- 3 strips bacon, diced
- 1 bunch (350 gm post trimming) Red Swiss chard
- 250 gm mushrooms, thinly sliced
- 2 cloves garlic, minced
- 1/2 of a leek, both green & white parts, thinly sliced
- 1 tsp EACH dried thyme & parsley
- 1/2 tsp pepper
- 92 gm WILD golden smoked sardines, drained I prefer the BRUNSWICK brand
- 30 gm Parmesan cheese, grated
- 60 gm Gruyere OR Comte cheese, grated Or use you personal favorites.
- 2 eggs
- 1 cup milk
Ingredients
Rice Crust
Filling
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- Pre-cook rice in broth (can be prepared the day before).
- Preheat oven to 375 F.
- Lightly butter a 9-inch quiche pan. In a small bowl, combine 30 gm smoked cheddar cheese with cooked rice. Mix well; pat into quiche pan, working it up the sides. Bake for about 5 minutes; remove from oven & set aside.
- In a skillet, sauté bacon until cooked; remove from pan & set aside reserving bacon drippings. Remove stems from chard leaves; chop. Place stems in skillet. Chop chard leaves & set aside. Wash & thinly slice leek using about 1/2 of a leek (both white & green parts). Slice mushrooms & mince garlic.
- Heat bacon drippings in skillet over medium-high heat. Reduce heat & add chopped chard stems, mushrooms, garlic & leeks to pan; sauté 5 minutes. Add chard leaves to skillet; sauté until chard is wilted & no moisture remains, about 10 minutes. Stir in thyme, parsley, pepper, crumbled bacon. Remove from heat & cool slightly.
- Spread filling mixture evenly over rice crust. Sprinkle with about half of the grated cheeses. Top with drained, smoked sardines ( slice horizontally in 1/2-inch slices). Whisk eggs & milk to combine; carefully pour over quiche. Top with remaining grated cheese.
- Bake for 30 minutes or until set. Allow to stand for 5 minutes before serving.
- Nice to serve with tartar & seafood sauce.
