What started as an easy, delicious way to use the Swiss chard we got in our farm share quickly became a reason to go out and buy it at the farmer's market! Sophisticated enough to serve at brunch, this quiche also fits right in as finger food at summer picnics. We especially love it when most of the ingredients come from our farm share and we use fresh eggs from our neighbor's chickens. Friends who initially raised their eyebrows at Swiss chard not only request I make it, they ask for the recipe. Serve warm or at room temperature.

Gallery

Recipe Summary

prep:
15 mins
cook:
50 mins
total:
1 hr 5 mins
Servings:
8
Yield:
1 10-inch quiche
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

    Advertisement
  • Melt butter in large skillet over medium heat. Cook and stir onion in melted butter until soft, about 7 minutes; transfer to large bowl.

  • Blend eggs, milk, Jarlsberg cheese, and Parmesan cheese in a food processor or blender; pour into bowl with the onion. Add chard, thyme, nutmeg, salt, and black pepper; mix. Pour egg mixture into prepared pie crust.

  • Bake in preheated oven until a knife inserted into the center of the quiche comes out clean, 40 to 45 minutes.

Tips

Cook's Notes:

You can make this crustless or into a finger food by omitting the crust and pouring the filling into muffin tins or individual ramekins instead of the pie plate.

We've tried half Swiss chard and half beet greens when short on Swiss chard.

Nutrition Facts

506 calories; protein 20.6g; carbohydrates 29.7g; fat 34.1g; cholesterol 134.5mg; sodium 627.3mg. Full Nutrition
Advertisement

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/06/2014
This was delicious but we did a few variations. We used different cheese and also a few other veggies mixed in as well as homemade pie crust. Great way to use Swiss chard or kale! Read More
(2)

Most helpful critical review

Rating: 2 stars
07/09/2013
The flavors were fine but 2 bunches of chard was far too much filling for one crust. Also a crucial step is missing in the directions. The chard absolutely MUST be sauteed and drained before adding to the egg mixture. Otherwise you end up with an enormous pile of leafy material that will never fit in the crust. The filling still seeped out all over so I'd also recommend baking this over a sheet pan. The cooking times were accurate. I don't think I'll be returning to this recipe. Read More
(1)
6 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
11/06/2014
This was delicious but we did a few variations. We used different cheese and also a few other veggies mixed in as well as homemade pie crust. Great way to use Swiss chard or kale! Read More
(2)
Rating: 2 stars
07/09/2013
The flavors were fine but 2 bunches of chard was far too much filling for one crust. Also a crucial step is missing in the directions. The chard absolutely MUST be sauteed and drained before adding to the egg mixture. Otherwise you end up with an enormous pile of leafy material that will never fit in the crust. The filling still seeped out all over so I'd also recommend baking this over a sheet pan. The cooking times were accurate. I don't think I'll be returning to this recipe. Read More
(1)
Rating: 5 stars
05/18/2016
This is my go-to quiche recipe. It's simple ingredient list and delicious taste is a favorite at our house. Sometimes I'll substitute fresh spinach for the Swiss chard depending on what I have available. I'll also use mozzarella as the cheese again depending on what is in my fridge at the time. So glad I found this on All Recipes! Read More
(1)
Advertisement
Rating: 5 stars
06/24/2020
I sauteed the onion, then chopped stalks from 6 leaves of chard, then 4 chopped garlic scapes, then the chard leaves in olive oil. Mixed dried thyme, 8 oz. mozzarella, 2 oz. cheddar, 2 oz. Parmesan, eggs & milk. Fantastic! Read More
Rating: 5 stars
07/16/2017
Made it with a combo of Swiss Chard kale and spinach fresh from my garden. So easy...I didn't have Jarlsburg cheese but I did have medium sharp and extra sharp cheddar cheese. I used a deep dish frozen pie crust...what mixture I had left over I was able to put into ramekins (no crust). Very tasty. I'll be making this again and freezing the results/rewards to pull out of my freezer for fast dinners. Read More
Rating: 5 stars
11/06/2016
This was delicious! I only used 1 bunch of chard and also added a cup of spinach. 5 large eggs was sufficient-2 minced garlic cloves would also be nice as you sauté the onions. I chopped both the Swiss chard and spinach- I noticed the directions did not mention to chop. I added a photo so ya'll can see how wonderful it looks. Read More
Advertisement
Advertisement