Chard Quiche
Updated Oct. 12, 2023
- Total Time
- 1 hour 20 minutes
- Prep Time
- 30 minutes
- Cook Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Pastry for a 9-inch quiche
- 1pound Swiss chard
- 2tablespoons butter
- 1large onion, sliced
- ½cup dried currants
- Cayenne pepper or hot sauce
- Salt
- 3eggs
- ½cup heavy cream
- 1½cups milk
- ⅓cup freshly grated Gruyere cheese
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Preparation
- Step 1
Preheat oven to 375 degrees. Line a nine-inch quiche pan with pastry. Refrigerate until ready to use.
- Step 2
Rinse the Swiss chard and chop it fine.
- Step 3
Melt the butter in a large skillet, add the onion and saute until just turning golden. Add the Swiss chard and continue to saute about 10 minutes, until the Swiss chard has wilted. Stir in the currants and season with Cayenne pepper and salt. Spread the Swiss chard mixture into the prepared quiche pan.
- Step 4
Beat the eggs and mix with the cream and milk. Pour over the Swiss chard in the pan. Sprinkle with cheese.
- Step 5
Bake about 40 minutes, until puffed and browned. Serve warm or cool.
Private Notes
Comments
Very good. I added a little sorrel because I had some - added a little nice sharpness. Could use a little more salt and a little more cheese.
Delicious! Omitted the currants and added a little more gruyere.
I used 10.5 oz of rainbow chard w/out the stems, 1-1/4 cup of milk, twice as much cayenne, and kept all the other ingredients the same and followed the steps of this recipe as directed. Made it again the next day because I took it to a party and there was nothing to take home! Delicious and GF. I am grateful for the weight listed of the chard, instead of “1 bunch” as the ingredient. 10.5 oz. is how much chard I had after removing the stems of my “bunch.”
Great dish - I love chard! I made a few changes. Due to having a lactose intolerant family member, I used a cream substitute which worked really well. Also used olive oil to cook the chard and onions instead of butter. I used the chard stems as well, cooking them first. Cut down one egg with a flax seed substitute. Used about 1/2 cup of gruyere. I agree that there was a bit too much filling for the pie shell, so I added the extra to 3 ramekins.
I used 2 bunches of rainbow chard, stems and leaves. First added a couple of ounces of diced pancetta to sauté along with the finely chopped chard stems, then added the onion, some golden raisins rather than currants, and a handful of pine nuts. Finally wilted down the chard greens and spread the mixture in a deep dish pie crust, and poured the custard mix over, sprinkled cheese on top. I had extra filling and extra custard mixture so put it in two custard cups and put them in the oven too.
I used 10.5 oz of rainbow chard w/out the stems, 1-1/4 cup of milk, twice as much cayenne, and kept all the other ingredients the same and followed the steps of this recipe as directed. Made it again the next day because I took it to a party and there was nothing to take home! Delicious and GF. I am grateful for the weight listed of the chard, instead of “1 bunch” as the ingredient. 10.5 oz. is how much chard I had after removing the stems of my “bunch.”
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