Crustless Swiss Chard Quiche

Recipe by Keeferop

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!

Top Review by jvgrossman

Wonderful! I'm not a big fan of "greens", so this was a great way to utilize the Rainbow Chard from my CSA. I sauteed 1.25 lb of chard with a whole sweet onion and a few sliced garlic cloves. With so much chard, I used 6 eggs and 1.5 cup skim milk. I whisked about 1 Tbs of homemade pesto into the egg mixture. Yum! I used a combination of Swiss and Italian Blend shredded cheeses with a bit of leftover crumbled feta. I baked this in a 10" square CorningWare casserole for 45 minutes. Infinitely adaptable!

Ingredients Nutrition


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

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