Cheesy Gluten-Free Chard, Bacon, and Pear Quiche

Instructions

for the crust

Combine 105 grams (¾ cup) superfine brown rice flour, 50 grams (¼ cup plus 1½ teaspoons) potato starch, 50 grams (¼ cup plus 3 tablespoons) tapioca starch, 1½ teaspoons sugar, ½ teaspoon xanthan gum, and ½ teaspoon table salt in large bowl. Add 114 grams (8 tablespoons) unsalted butter, cut into 1-inch pieces and chilled, and 113 grams cream cheese, cut into 1-inch pieces and chilled. Using your fingers, flatten butter and cream cheese into flour, creating large shards, until mixture feels very flaky. Add 52 grams (3½ tablespoons) ice water and ½ teaspoon cider vinegar and, using your hands, work dough together, pressing until it comes together. (Dough may appear dry at first; continue working until it sticks.) If dough feels dry, add extra ice water, 1 teaspoon at a time, up to 3 teaspoons. Dough should mostly stick together with some smaller pieces falling off.
Transfer to counter and knead until dough comes together; distinct pieces of butter and cream cheese should remain visible. Press into disk. Refrigerate for at least 45 minutes or up to 3 days.
Adjust oven rack to lower-middle position and heat oven to 375 degrees. Dust counter and rolling pin with tapioca starch. Roll dough into 13-inch circle, ¼ to ⅛ inch thick. Transfer dough to 9-inch pie plate and trim edges, leaving ½-inch overhang. Tuck overhang underneath itself and crimp edges. Using fork, poke holes in bottom of dough. Freeze until firm, at least 15 minutes.
Line frozen pie shell with crinkled parchment paper and fill completely with pie weights, making sure weights reach corners. Place pie on rimmed baking sheet and bake until edges are set and lightly browned, 25 minutes. Carefully remove parchment and weights and continue to bake crust until set, about 7 minutes longer. Let crust cool while preparing filling.

for the quiche

Heat 1 tablespoon extra-virgin olive oil in 12-inch skillet over medium-high heat until shimmering. Add 2 slices thick-cut bacon, cut into ¼-inch-thick pieces, and cook until browned, about 3 minutes. Transfer to plate, leaving 2 tablespoons rendered fat in skillet.
Add 1 thinly sliced shallot and 3 thinly sliced garlic cloves to fat left in skillet and cook until softened, about 1 minute. Stir in stems from 8 ounces Swiss chard, cut into ¼-inch pieces, and cook until beginning to soften, about 2 minutes. Add chopped leaves from 8 ounces Swiss chard, ½ teaspoon kosher salt, and ¼ teaspoon pepper and cook, stirring frequently, until leaves are wilted and nearly all liquid has evaporated, 4 to 5 minutes. Transfer to plate and let cool for 5 minutes. (The chard mixture can be prepared and refrigerated for up to 2 days.)
Whisk 4 large eggs, 1¼ cups half-and-half, 1 teaspoon Dijon mustard, pinch nutmeg, remaining ½ teaspoon salt, and remaining ¼ teaspoon pepper in large bowl until smooth. Stir in 6 tablespoons shredded Gruyère.
Spread chard mixture and bacon evenly over bottom of crust. Top with ½ ripe but firm Bosc pear, cored and sliced thin. Pour egg mixture into crust and sprinkle with remaining 2 tablespoons shredded Gruyère.
Bake until filling is browned and puffed around edges and center registers 170 degrees, 35 to 40 minutes. Let quiche cool on wire rack for at least 45 minutes before slicing and serving. (The baked quiche may be refrigerated for up to 2 days and reheated in a 325F-degree oven until warmed through, about 20 minutes.)
1. 10.Enjoy!
   

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