Best 5 Spinach And Red Chard Quiche Recipes

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Indulge in a symphony of flavors with our delectable Spinach and Red Chard Quiche. This culinary masterpiece combines the vibrant colors and textures of fresh spinach and red chard with a creamy, savory filling, all nestled in a flaky, golden-brown crust. Perfect for breakfast, lunch, or dinner, this versatile dish is packed with nutrient-rich ingredients, making it a wholesome and satisfying meal.

This recipe collection offers a variety of quiche variations to suit every taste and dietary preference. From the classic Spinach and Red Chard Quiche to the hearty Bacon and Swiss Quiche, the flavorful Roasted Vegetable Quiche, and the indulgent Sausage and Potato Quiche, there's something for everyone to enjoy.

Each recipe is carefully crafted with step-by-step instructions, ensuring that even novice cooks can create these culinary delights with ease. Whether you're a seasoned quiche enthusiast or new to the world of savory pastries, these recipes will guide you through the process of making a perfect quiche every time

Here are our top 5 tried and tested recipes!

QUICHE WITH RED PEPPERS AND SPINACH



Quiche With Red Peppers and Spinach image

The real spring vegetable here is the spinach, lush and beautiful at this time of year. You can always get red peppers in a supermarket, and when you cook them for a while, as you do here, even the dullest will taste sweet. I make the pepper mixture first, then wilt the spinach in the same pan and line the tart shell with the savory mix. If you can, make the pepper and spinach filling a day ahead. It dries out a little if it sits overnight in the refrigerator and is less likely to dilute the custard.

Provided by Martha Rose Shulman

Categories     dinner, lunch, main course

Time 1h30m

Yield 6 generous servings

Number Of Ingredients 15

2 tablespoons extra-virgin olive oil
1 medium-size onion (yellow or spring onion), chopped
2 large garlic cloves, or 1 small bulb green garlic, peeled and minced
Salt to taste
2 large red bell peppers (about 3/4 pound), seeded and cut in thin 1-inch strips
1 teaspoon chopped fresh thyme leaves
1 generous bunch spinach, stemmed, washed in 2 changes of water, and coarsely chopped
Freshly ground pepper to taste
2 egg yolks
2 whole eggs
1 (9-inch) whole wheat pâte brisée pie crust, fully baked and cooled
Freshly ground pepper
2/3 cup milk
2 ounces Gruyère, grated (1/2 cup)
1 ounce Parmesan, grated (1/4 cup)

Steps:

  • Preheat oven to 350 degrees.
  • Heat oil over medium heat in a large, heavy skillet and add onion. Cook, stirring, until tender, about 5 minutes, and add a generous pinch of salt, the garlic, peppers and thyme. Cook, stirring often, for 5 minutes, then turn the heat to medium low and continue to cook for 5 to 10 minutes more, until peppers are very tender and sweet.
  • Turn up heat to medium-high and, a handful at a time, add spinach and stir until each handful wilts. If there is liquid remaining in the pan turn up the heat and stir while you let it cook off. Remove from heat and transfer to a bowl. If you are making filling a day ahead, refrigerate uncovered.
  • Beat together egg yolks and eggs in a medium bowl. Set tart pan on a baking sheet for easy handling. Using a pastry brush, lightly brush bottom of the crust with some of the beaten egg and place in oven for 5 minutes.
  • Add salt (I use 1/2 teaspoon), pepper, and milk to the remaining eggs and whisk together.
  • Spread pepper and spinach mixture in an even layer in the crust. Stir together cheeses and sprinkle in an even layer on top. Very slowly pour in the egg custard over the filling. If your tart pan has low edges, you may not need all of it to fill the shell, and you want to avoid the custard spilling over. Place quiche, on baking sheet, in the oven and bake for 30 to 35 minutes, until set and just beginning to color on the top. Remove from oven and allow to sit for at least 10 minutes before serving. Serve hot, warm or room temperature.

Nutrition Facts : @context http, Calories 365, UnsaturatedFat 13 grams, Carbohydrate 29 grams, Fat 23 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 9 grams, Sodium 555 milligrams, Sugar 5 grams, TransFat 0 grams

SPINACH MUSHROOM QUICHE



Spinach Mushroom Quiche image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 10

2 tablespoons olive oil
8 ounces sliced button mushrooms
2 cloves garlic, minced
2 teaspoons chopped fresh thyme
Kosher salt and freshly ground black pepper
1 store-bought pie crust
One 10-ounce box frozen chopped spinach, thawed, drained and pressed to remove any water
6 ounces Gruyere, grated
1 1/2 cups half-and-half
8 large eggs

Steps:

  • Preheat the oven to 400 degrees F.
  • Heat the oil in a large skillet over medium heat. When the oil is hot, add the mushrooms, garlic and thyme. Cook, stirring occasionally, until the mushrooms have browned, 5 to 6 minutes. Season with a pinch of salt and pepper. Remove the skillet from the heat.
  • Press the pie crust into a deep, 9-inch tart pan with a removeable bottom (or a deep-dish pie pan). Layer the mushrooms and spinach into the crust and top with the cheese.
  • Whisk together the half-and-half, eggs and a good pinch of salt and pepper in a large bowl. Pour the egg mixture into the crust.
  • Place the pan on a rimmed baking sheet. Lightly cover the pan with aluminum foil and bake for 45 minutes. Remove the foil and continue baking until the quiche is set and the crust is golden brown, another 10 to 15 minutes. Let the quiche sit for 10 to 15 minutes, then remove from the pan, slice and serve.

CRUSTLESS SWISS CHARD QUICHE



Crustless Swiss Chard Quiche image

I have been working on perfecting the perfect crustless quiche recipe for years. I always use spinach, but I bought some Rainbow Swiss Chard at the local farmer's market today, and I thought I'd give it a try in quiche. I used Rainbow Chard (pink/yellow/white/orange stems---- BEAUTIFUL), but you can use any chard (or try substituting other greens) I do notice that fresh greens give a much better taste than frozen greens though!

Provided by Keeferop

Categories     Savory Pies

Time 1h

Yield 1 quiche, 8 serving(s)

Number Of Ingredients 8

1 teaspoon olive oil
1/2 sweet onion
1/2 bunch swiss chard
2 1/2 cups shredded cheese
4 eggs
1 cup skim milk
salt
pepper

Steps:

  • Preheat oven to 375 degrees.
  • Wash and dry swiss chard. Cut off the very ends of the stems. Roughly chop (leaving stems intact) the chard.
  • Add onion and Chard to the oil and saute until stems are tender (do not overcook). Add salt & pepper to taste.
  • Meanwhile, grate 2.5 cups of cheese. Use whatever varieties you want/have. Be creative! I used Swiss, Cheddar, Parmesan, and Cojito.
  • Wisk eggs. Add milk and cheese. Fold in the onion/chard mixture. Add salt & pepper to taste, if necessary.
  • Pour into a pie dish that has been sprayed with nonstick cooking spray.
  • Bake for 35-45 minutes or until golden brown and no liquid seeps when you poke it with a knife.

Nutrition Facts : Calories 177.5, Fat 11.7, SaturatedFat 6.3, Cholesterol 116.2, Sodium 446.2, Carbohydrate 6.4, Fiber 0.5, Sugar 0.7, Protein 11.8

SPINACH QUICHE



Spinach Quiche image

This classic spinach quiche recipe has a buttery, flaky crust, a generous amount of frozen spinach, onion, peppers, and a rich custard egg filling with cheese.

Categories     Easter     Mother's Day     spring     breakfast     brunch     eggs

Time 2h

Yield 6-8 servings

Number Of Ingredients 14

1 refrigerated pie crust (from a 14-oz. box)
2 tbsp. butter
1 small yellow onion, chopped
1 small red bell pepper, chopped
2 garlic cloves, chopped
4 large eggs
1 1/4 c. half-and-half
1/2 c. sour cream
1 1/2 tsp. salt
1/4 tsp. black pepper
Pinch of ground nutmeg
1 10-oz. package frozen chopped spinach, thawed and squeezed dry
1 c. shredded sharp cheddar cheese
1/4 c. finely shredded parmesan cheese

Steps:

  • Preheat the oven to 375° with a baking sheet on the center rack. Fit the pie crust into a 9-inch pie plate (about 1-inch deep). Fold the edges of the crust under and crimp as desired. Chill in the refrigerator while preparing the filling.
  • Melt the butter over medium heat in a medium skillet. Add the onion and bell pepper. Cook, stirring now and then, until softened, about 10 minutes. Add the garlic and cook, stirring often, until fragrant, about 2 minute. Remove from heat.
  • Whisk together the eggs, half-and-half, sour cream, salt, pepper, and nutmeg in a large bowl. Stir in the spinach, cheddar cheese, parmesan cheese, and bell pepper mixture. Pour into the prepared crust.
  • Place the quiche on the preheated baking sheet and bake until it has puffed in the center, is just set and the crust is golden, 40 to 50 minutes. Transfer the quiche to a wire rack to cool. Serve warm or room temperature.

VEGAN SPINACH & CHARD QUICHE



Vegan Spinach & Chard Quiche image

This can also be made with cow milk ingredients, but I don't think it is as tasty & I am a meat eater. If you did not know, you would swear there were eggs in this.

Provided by Chandra M

Categories     Savory Pies

Time 55m

Yield 6 serving(s)

Number Of Ingredients 19

9 inches vegan pie crusts
1/2 lb spinach, rinsed and chopped
1/2 lb red swiss chard, rinsed and chopped (red portions separated)
1 tablespoon olive oil
1 medium onion, diced
4 garlic cloves, minced
1/2 teaspoon curry powder (more or less to taste)
1 teaspoon dried parsley
1/2 teaspoon sea salt
3/4 teaspoon fresh ground black pepper
1 small orange bell pepper, chopped
2 teaspoons capers
1 (12 ounce) package firm tofu, drained and cubed
1/4 cup plain soymilk
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cardamom
1/2 cup grated vegan parmesan cheese
1/2 cup shredded soy cheddar cheese (make sure to get the kind that melts)

Steps:

  • Preheat oven to 350°F
  • Bake pie crust until lightly browned.
  • You may need to prick with a fork to prevent bubbling.
  • Meanwhile, place spinach and Swiss chard in a steamer over boiling water and cover.
  • Lightly cook, about 5 minutes.
  • Heat oil in a large skillet over medium heat and saute onions, garlic, and red portions of chard.
  • When onions become transparent add greens and bell pepper.
  • Stir in curry powder, parsley, salt and pepper.
  • Saute until greens reduce, then add capers.
  • Stir and remove from heat.
  • In a blender, combine tofu, soy milk, nutmeg, cinnamon, cardamom and Parmesan cheese.
  • Process until smooth and creamy.
  • Pour over vegetables and mix well.
  • Transfer mixture to the pie crust.
  • Bake in preheated oven for 20 minutes.
  • Remove from oven and sprinkle top with Cheddar cheese.
  • Bake for 10 more minutes, or until cheese is lightly browned.

Nutrition Facts : Calories 97, Fat 5.2, SaturatedFat 0.9, Sodium 346.4, Carbohydrate 8, Fiber 2.9, Sugar 2.3, Protein 7.4

Tips:

  • Prep mise en place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and prevent any scrambling.
  • Use fresh, high-quality ingredients: The quality of your ingredients will directly impact the taste of your quiche. Use fresh, in-season vegetables and high-quality cheese and milk.
  • Don't overmix the batter: Overmixing the batter will make it tough. Mix just until the ingredients are combined.
  • Blind bake the crust: Blind baking the crust will help prevent it from becoming soggy. To blind bake, preheat your oven to 375°F (190°C) and bake the crust for 10-12 minutes, or until it is golden brown.
  • Don't overcook the quiche: The quiche is done when the center is just set. Overcooking will make it dry and tough.

Conclusion:

This versatile dish can be served for breakfast, lunch, or dinner. It's also a great way to use up leftover vegetables. With its flaky crust, creamy filling, and colorful vegetables, this spinach and red chard quiche is sure to be a hit with everyone who tries it.

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