Chard Quiche & Arugula Pesto

Last night’s dinner was quite late, but fancy as heck.

I had planned on (finally) making blackberry pie, but after I finished making the crust I realized that the berries had been sitting in the fridge far too long. After a fruitless search online for chocolate pie recipes that use cocoa powder, no evaporated milk, and no eggs, I remembered how much I used to love making quiche. Thank goodness.

We also had a couple fillets of rock cod that our friend Dave caught. (I’d include that recipe, but really you just dredge the fillets and then fry them.) And the daunting pile of sylvetta that I harvested earlier went into the food processor for a nice pesto.

Chard Quiche

(Adapted from Alton Brown’s Refrigerator Pie recipe.)

Ingredients

• 1 9-inch pie crust
• 1 smallish bunch chard (about ½ lb), tough stems removed and sliced horizontally into ½-inch strips
• ¼ cup onion, chopped
• 2 eggs
• ½ cup heavy cream
• ½ cup milk
• 2 pinches kosher salt
• just a wee bit of fresh grated nutmeg

1. Preheat oven to 350°F.
2. Toss together chard and onion, and spread out evenly in the pie crust.
3. In a bowl, combine the eggs, dairy, salt, and nutmeg. Beat well.
4. Pour the egg mixture evenly into the pie crust.
5. Bake for 45 minutes, or until set.
6. Cool at least 10 minutes before eating.

Arugula Pesto

Ingredients

• ¼ pound arugula (about one very big handful)
• 3 cloves garlic
• pinch kosher salt
• 2-4 T olive oil

1. Place arugula, garlic, and salt in food processor. Process until arugula and garlic are puréed.
2. Drizzle in olive oil until the consistency looks right. Taste and adjust seasoning.
3. Serve over fish, pasta, or use as a spread for bread or sandwiches.