- Muffin pan
- Rolling pin
- Mixing bowl
- 1 1/2 cups (375 mL) all-purpose flour
- 1/2 cup (125 mL) cold butter, cubed
- 1 egg yolk
- 3 Tbsp (45 mL) ice water (approx.)
- 1 tsp (5 mL) white vinegar
- Pinch salt
- 2 slices bacon, chopped
- 1/4 cup (60 mL) finely chopped onion
- 1 cup (250 mL) chopped Swiss chard
- 1/2 cup (125 mL) shredded Gruyère cheese
- 1/2 cup (125 mL) finely diced cooked butternut squash
- 4 eggs
- 3/4 cup (175 mL) whole milk or light 5% cream
- 2 Tbsp (30 mL) chopped fresh chives
- 1/4 tsp (1 mL) pepper
- In food processor, pulse flour and butter until mixture resembles coarse crumbs.
- Whisk together egg yolk, ice water, vinegar and salt; add to food processor and pulse 3 to 5 times or until mixture comes together, adding up to 1 tbsp (15 mL) more ice water if necessary.
- Remove from food processor; press together to form disk and wrap in plastic wrap. Refrigerate for 30 minutes.
- Preheat oven to 350°F (180°C).
- On lightly floured surface, roll out dough to scant 1/8-inch (3 mm) thick round. Using 4-inch (10 cm) round cookie cutter, cut out 12 rounds (re-roll scraps once). Fit rounds into greased 12-cup muffin tin. Prick bottoms with fork and refrigerate for 30 minutes.
- Meanwhile, heat skillet over medium heat; cook bacon for about 5 minutes or until crisp. Transfer to paper towel–lined plate, reserving pan drippings.
- In same pan, cook onion for 2 to 3 minutes or until golden and tender; add swiss chard and cook for 3 minutes. Stir in bacon; let cool.
- Sprinkle cheese evenly into pastry crusts. Top with cooked squash and Swiss chard mixture.
- In bowl, whisk together eggs, milk, chives and pepper; pour over swiss chard mixture.
- Bake on lower rack in oven for 25 to 30 minutes or until egg is set and pastry is golden brown.
- Use a large mug, bowl or plastic container to cut the pastry into rounds.
- If you are short on time, you can use store bought pie crust.