Sunchokes and Potato Quiche | Rosemary Farm

Ingredients

• 1 lemon, zest and juice
• 1 Rosemary Farm egg
• 1 1/3 cup flour
• 9 tbsp butter
• 1/4 tsp salt
• 1 onion, chopped
• 2 tbsp butter
• 2 tbsp olive oil
• 2 cups Swiss chard, chopped with stalk removed
• 1/2 tsp salt
• 1/2 tsp pepper
• 3/4 cup sunchokes, slicked 1/2 inch thick
• 1/3 cup Yukon gold potatoes, 1/2 inch cubes
• 6 Rosemary Farm eggs
• 1/2 cup heavy cream
• 1/3 cup parmesan
• 1/2 cup grated gouda
• 2 tbsp parsley, chopped
• 2 tbsp fresh thyme, chopped