Swiss Chard Quiche

Ingredients

• 15 mlolive oil
• 5 mlsalt
• 115 g (about ½ bunch; roughly 1 cup chopped ribs and 2 cups packed chopped leaves)Swiss chard, leaves and stems separated and roughly chopped
• 2 clovesgarlic, roughly chopped
• 1 prepared 23 cm pie crustpie dough
• 115 ggoat cheese, flaked apart with a fork
• 28 gParmesan, freshly grated
• 3eggs
• 160 mlmilk
• 80 mldouble cream
• 1.25 mlnutmeg, freshly ground

Instructions

1. 1

   Preheat the oven

   Heat the oven to 175°C.

2. 2

   Cook the chard

   Warm the olive oil in a frying pan over medium heat. Once hot, add the chard stems and salt. When the stems have softened, add the garlic and cook until fragrant.

3. 3

   Wilt the leaves

   Add the chard leaves, cover the pan and cook for 1–2 minutes, stirring occasionally, until softened and they have released moisture. Remove the greens and garlic, leaving any excess liquid behind.

4. 4

   Blind bake pastry

   Fit the pastry into a pie dish and prick the base and sides with a fork. Lay parchment paper over the pastry and add pie weights or dry beans. Bake for 10 minutes, then lift out the weights and paper. Prepared, pre-formed frozen pastry does not need weights for blind baking.

5. 5

   Add greens and cheese

   Press the greens gently into the pastry case and scatter over half of the goat cheese and Parmesan.

6. 6

   Mix the filling

   Put the eggs, milk, cream and nutmeg in a mixing bowl. Beat with an electric hand mixer until the mixture doubles in volume, or whisk vigorously by hand. Fold in the remaining cheese gently with a spoon, taking care not to overmix.

7. 7

   Fill the pastry

   Pour the egg mixture into the pie dish. Do not overfill; discard any extra mixture, save it for another quiche, or use it to dip bread for French toast.

8. 8

   Bake the quiche

   Loosely cover the quiche with aluminium foil and bake for 45 minutes. Remove the foil and bake for another 15–20 minutes, until golden and set; it should still jiggle slightly when moved.

9. 9

   Cool before serving

   Leave the quiche to cool for at least 1 hour, or refrigerate it overnight. It will not be fully set until cool. Serve cool.

What is Swiss chard quiche?

Quiche is a savoury egg custard baked in a pastry shell, a dish with roots in French cooking that has become a familiar brunch choice in the United States. This version pairs Swiss chard with goat cheese and Parmesan for a balance of earthy greens, tang and savoury richness.

Cooking the chard before it goes into the pastry removes excess moisture, while the partly baked crust helps keep the base from becoming soggy.

Nutrition and macros by portion

The nutrition label shows one serving as written: 238 calories, 8g protein, 13g carbs, 17g fat.

The pastry and milk contribute much of the carbohydrate, while the oil, cream, pastry and cheeses provide much of the fat. Eggs and the cheeses contribute protein; pair a slice with a fresh salad or vegetables for a more balanced plate.

Prepare the chard

Separate the stems: the firmer ribs need a little more time in the pan than the leaves, so they are cooked first.

Drain the greens: once the leaves have wilted, leave their released liquid behind when transferring them. This helps the custard set without adding extra water.

Blind-bake the pastry

Prick the base and sides before baking so the pastry is less likely to puff. Parchment and pie weights or dry beans help hold the shape during the first 10 minutes in the oven.

Frozen pastry note: the recipe says pre-formed frozen pastry does not need weights for this blind-baking step.

Build the filling

Whip the eggs, milk, cream and nutmeg until the mixture doubles in volume, using a hand mixer or a vigorous hand whisk. Folding in the remaining cheese gently helps avoid knocking down the aerated mixture.

Layering the greens and half the cheese in the pastry before adding the custard distributes the filling throughout the slice.

Look for the right set

The quiche bakes covered for 45 minutes, then uncovered for 15–20 minutes to brown. The surface should be golden and the filling mostly set, with a slight wobble when the dish is moved.

Cooling is part of the setting process, so do not expect the centre to be firm straight from the oven. Allow at least an hour at room temperature or chill it overnight.

Plan the timing

The stated total time is 155 minutes, including baking and the required cooling period. The overnight chilling option is an alternative for making it ahead rather than part of that total.

Serve it cool as directed, or prepare it the day before and keep it refrigerated until brunch.

What to serve alongside

A crisp green salad or sliced fresh tomatoes make a simple, fresh accompaniment to the creamy filling and pastry. For a fuller brunch, add fruit or toast alongside a slice.

Cut the quiche once it has cooled so the slices hold together more neatly on the plate.

Recipe notes & tips

• Cook the stems before the leaves so both finish tender.
• Leave excess liquid from the cooked greens in the pan.
• Use parchment between the pastry and pie weights for easy removal.
• Pour in only as much egg mixture as the pastry case can hold.
• Let the quiche cool fully before slicing for cleaner portions.

Variations

• Use spinach: replace the Swiss chard with an equal weight of spinach and wilt it before adding.
• Change the cheese: use another crumbly, tangy cheese in place of the goat cheese.
• Add herbs: fold chopped fresh herbs into the egg mixture for an aromatic variation.
• Add onion: soften finely chopped onion in the pan before cooking the chard.
• Use a tart tin: bake the quiche in a tart pan with removable sides, letting it cool completely before removing the sides.

Common mistakes to avoid

• Wet greens: leaving their cooking liquid behind helps prevent a watery filling.
• Unevenly cooked stems: add the ribs before the leaves so they have time to soften.
• Overmixed filling: fold in the remaining cheese gently to avoid losing the mixture's air.
• Overfilled pastry: stop before the custard reaches the rim and set aside any extra.
• Slicing too soon: wait at least an hour, since the filling sets as it cools.

How to store

Refrigerate leftovers and use within 2–3 days. To freeze, cool the baked quiche completely, wrap it tightly in cling film and place it in a freezer bag; use within 2 months. Reheat from frozen without thawing at 175°C for 20–25 minutes, until warm.

Frequently asked questions