Best 4 Swiss Chard Quiche Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in the culinary delight of a Swiss chard quiche, a delectable dish that seamlessly blends the flavors of fresh Swiss chard, creamy custard, and a flaky, golden crust. This versatile quiche can be enjoyed for breakfast, lunch, or dinner and is a perfect way to incorporate nutritious greens into your diet. With variations ranging from a classic Swiss chard quiche to a goat cheese and sun-dried tomato version, this article offers a collection of recipes that cater to diverse tastes and dietary preferences. Whether you prefer a vegetarian option or a quiche brimming with savory bacon, you'll find the perfect recipe to satisfy your cravings. Get ready to embark on a delightful culinary journey and discover the joys of this flavorful and versatile dish.

Here are our top 4 tried and tested recipes!

SWISS CHARD QUICHE



Swiss Chard Quiche image

Vacherin Cheese is made in the Valais region of Switzerland - it is semi-hard, with a coarse, greasy brown rind and a pale yellow paste with a scattering of holes. It has a rich nutty flavour, a little like Italian fontina. Food.com must have never heard of Vacherin cheese (wouldn't let me list as such), so I listed as Fontina. The original recipe comes from the Seattle Times, March 2011.

Provided by BakinBaby

Categories     Breakfast

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 9

1 refrigerated pie crust (deep dish-Marie Callendars in the freezer section are pretty darn good)
4 slices bacon (laroons are prefered but bacon can be used or chopped)
1/4 cup onion (chopped)
1 bunch swiss chard (tough stems removed-chopped)
6 eggs
1 1/2 cups half-and-half
salt & freshly ground black pepper
1 tablespoon fresh thyme (chopped)
1 1/2 cups Fontina cheese (Vacherin Cheese-Shredded)

Steps:

  • In a large skillet over medium high , cook bacon until just turning cirspy (5 minute or so), if there is lots of grease, drain some off; add swiss chard and onions cook until tender, set aside to cool for 10 minute use a slotted spoon to drain excess liquid.
  • In a medium bowl, whisk eggs, half and half, salt pepper and thyme.
  • Add shredded cheese to chard and bacon, transfer to prepared pie crust, pour the egg mixture into the crust, stir gently to eliminate any large clumps or air bubbles.
  • Bake for 20 minute at 400 degrees.
  • Reduce oven temperature to 325, bake until center is set, about another 40 min, allow to cool for 15 minute before slicing.
  • Serve warm or cool.

SALMON AND SWISS CHARD QUICHE



Salmon and Swiss Chard Quiche image

This is a crustless quiche that looks and tastes great. Red Swiss chard makes the quiche very attractive. It would also be good with half the salmon and twice the chard for a different flavor emphasis. The quiche can also be baked in your favorite crust if you prefer. Just bake a little longer

Provided by SnagleB

Categories     100+ Breakfast and Brunch Recipes     Eggs     Quiche

Time 1h20m

Yield 8

Number Of Ingredients 11

2 tablespoons butter, divided
¼ cup plain dried bread crumbs
2 cups 2% milk
8 ounces salmon fillets, skin removed
⅓ cup chopped onion
½ bunch Swiss chard, chopped
½ teaspoon salt
⅛ teaspoon ground black pepper
½ teaspoon dried marjoram
⅛ teaspoon ground nutmeg
3 eggs

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Butter a 10 inch pie plate using about 1 tablespoon of butter. Sprinkle bread crumbs into the pie dish and shake to coat evenly, discarding excess.
  • Pour the milk into a large saucepan and warm over medium heat. Add the salmon fillets and bring to a simmer. Cover and cook for about 10 minutes, or until salmon can be flaked with a fork.
  • Melt the remaining butter in a large skillet over medium heat. Add the onion and Swiss chard; cook and stir until tender and most of the liquid has evaporated. Season with salt, pepper, marjoram and nutmeg. Set aside to cool; you should have about one cup of chard and onion.
  • Spread the chard mixture and flake the salmon into the prepared pie plate. In a medium bowl, whisk together the eggs and one cup of cooled milk from poaching the salmon. Pour into the pie dish.
  • Bake for 35 minutes in the preheated oven, or until the center is set. Cool slightly before serving.

Nutrition Facts : Calories 153.9 calories, Carbohydrate 6.7 g, Cholesterol 99 mg, Fat 9.3 g, Fiber 0.5 g, Protein 10.8 g, SaturatedFat 3.9 g, Sodium 289 mg, Sugar 3.7 g

SWISS CHARD QUICHE



Swiss Chard Quiche image

This delicious brunch-worthy Swiss chard quiche is courtesy of Elisabeth Prueitt.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes one 10-inch quiche

Number Of Ingredients 10

6 tablespoons all-purpose flour, plus more for work surface
1/2 recipe Flaky Tart Dough
10 large eggs
2 cups creme fraiche
2 cups whole milk
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 tablespoons finely chopped fresh thyme
2 heaping cups torn Swiss chard leaves
1/2 cup Gruyere cheese

Steps:

  • On a lightly floured work surface, roll dough into a 16-inch round. With a dry pastry brush, sweep off any excess flour; fit dough into a 2-inch deep-dish tart pan with a removable bottom, gently pressing it into the sides. Using a sharp knife, trim the dough evenly with the edge of the pan. Cover with plastic wrap; chill tart shell until firm, about 20 minutes.
  • Preheat oven to 375 degrees.
  • Line the tart dough with a sheet of parchment paper and fill with pie weights. Transfer to oven and bake until light brown, about 25 minutes. Remove weights and parchment paper and continue baking until golden brown, about 5 minutes. Transfer to a wire rack; let cool completely.
  • In the bowl of an electric mixer fitted with the whisk attachment, mix together 1 egg and flour on high speed until smooth. Add the remaining 9 eggs and continue mixing until well blended.
  • Place creme fraiche in a medium bowl and whisk until smooth; add milk and continue whisking until well combined. Add to mixer along with salt, pepper, and thyme; mix until well combined. Strain mixture into a large bowl through a fine mesh sieve.
  • Tightly pack Swiss chard leaves and cheese into prepared tart shell. Pour over egg mixture until tart shell is full (you may not need to use all of the egg mixture). Bake 20 minutes; reduce temperature to 325 degrees, and continue baking until filling is slightly firm, rather than liquid, and crust is a deep golden brown, 40 to 50 minutes more. Transfer quiche to a wire rack to cool until set, about 20 minutes. Serve warm or at room temperature. To reheat, cover quiche with aluminum foil and bake in an oven heated to 325 degrees for about 15 minutes.

SWISS CHARD AND MOZZARELLA QUICHE IN ZUCCHINI CRUST



Swiss Chard and Mozzarella Quiche in Zucchini Crust image

Vegetarian quiche baked in zucchini shells. Zucchini should be about 12 inches long and 3-4 inches in diameter.

Provided by Matthew Valleau

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 1h30m

Yield 4

Number Of Ingredients 13

2 tablespoons olive oil
2 cloves garlic, finely chopped
1 sprig fresh rosemary, leaves finely chopped
5 leaves Swiss chard including stems, roughly chopped
½ teaspoon tarragon
5 fresh basil leaves, roughly chopped
salt and black pepper to taste
6 1-inch fresh mozzarella balls, quartered
1 large zucchini
2 eggs
1 cup milk
3 tablespoons butter
1 ½ cups dry bread crumbs

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Heat olive oil in a skillet; cook and stir the garlic in the hot oil until slightly browned, 2 to 3 minutes. Sprinkle in the rosemary and let cook until fragrant, 1 to 2 more minutes. Cook and stir the chard until the leaves are wilted; cover the skillet and let the chard steam until the stems are tender, about 5 minutes. Transfer the chard mixture to a bowl, stir in the tarragon and basil, season to taste with salt and pepper, and let cool. Stir in the mozzarella.
  • Trim the stem and blossom ends from the zucchini and halve lengthwise. Scoop out the flesh with a spoon, leaving a 3/4-inch thick shell. Discard the flesh. Beat 2 eggs with the milk in a bowl. Lightly fill the shells with the chard mixture. Pour the egg mixture over the chard.
  • Bake in the preheated oven until the quiche filling is set and the zucchini shells are tender, about 40 minutes.
  • To prepare crumb topping, melt butter in a skillet over medium heat; cook and stir the bread crumbs in the butter until well combined and starting to give off a toasty fragrance, about 2 minutes. Remove the stuffed zucchini from the oven and gently pat the bread crumbs over the top in a layer; return to oven and bake until the crumbs are browned, 10 to 15 more minutes.

Nutrition Facts : Calories 475 calories, Carbohydrate 38.4 g, Cholesterol 144.3 mg, Fat 27.9 g, Fiber 3.7 g, Protein 18.2 g, SaturatedFat 12.8 g, Sodium 597 mg, Sugar 8.3 g

Tips:

  • For a creamier quiche, use heavy cream instead of milk.
  • Add 1/4 cup of grated Parmesan cheese to the quiche filling for a cheesy flavor.
  • If you don't have a pie crust, you can use a store-bought one or make your own.
  • To make a gluten-free quiche, use a gluten-free pie crust and flour.
  • Swiss chard can be substituted with other leafy greens, such as spinach or kale.
  • Quiche can be served for breakfast, lunch, or dinner.

Conclusion:

Swiss chard quiche is a delicious and easy-to-make dish that can be enjoyed for any meal. With its creamy filling and flaky crust, this quiche is sure to be a hit with everyone who tries it. So next time you're looking for a quick and easy meal, give this Swiss chard quiche a try!

Related Topics