Crustless Swiss Chard Quiche

"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!"
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by DeliciousAsItLooks
photo by Lorets photo by Lorets
photo by Kim B. photo by Kim B.
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
Ready In:
1 quiche




  • 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.

Questions & Replies

  1. We grow our own Swiss Chard. I am going to make the crustless chard quiche and am wondering what does 1/2 a bunch equate to -- maybe in cups. I think I picked too much for this recipe. Anxious to try it. Looks delicious.
  2. does whole milk work in this instead of skim ?
  3. What is the best cheese to use. I use Gruyere when I make spinach Quiche - would it work with Swiss Chard?


  1. 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!
  2. This is a fantastic recipe! I get a lot of chard from my CSA, and this is a great way to use it! And, the recipe is incredibly easy - takes no time at all to make this. I've pretty much followed the recipe - but I do use an entire bunch of chard instead of half, and I experiment with the cheeses (basically whatever I have on hand goes in), and it always comes out great. I've done a mozzarella/cheddar combo, cheddar only, and this last time I used feta and cheddar with great results. I once used spinach instead of chard for a New Year's brunch (I was afraid people might balk at the idea of chard), and I received compliments on that as well. I'm going to try it with shredded zucchini next - just got a ton of that from the CSA :)
  3. We loved this recipe, it was simple and easy! However I think there was a little too much egg mixture and it took almost an hour to cook through, and even then the egg wasn't totally set. I tried this a second time with one less egg and half the milk, and it cooked through in the suggested time. I also added a crust with mine and it was AWESOME. Thanks for posting!
  4. This really is as easy and delicious as it looks. Granted there are more decadent quiches out there, but you need more (costlier) ingredients, more prep time and more post dinner gym time. Great healthy week night dinner. I use Jahrlsberg with some Peccorino plus some brown mustard and Lea Perrins Worcestershire sauce for added flavor.
  5. I left out the chard stems, added feta for half of the cheese, also added greek olives (chopped) and 6 chopped garlic cloves that I sauteed with the onions and chard leaves...excellent.


  1. I added chopped jalapeno was not too hot at all just got the flavor.
  2. I made 4- 6 inch quiches. Increased the eggs to 6 and milk to 1 1/2 cups (whole) and reduced the cheese to approx 2 cups. No additional salt as I was making it for a client that needs reduced sodium. Baking time was slightly less.
  3. Honestly, this is fantastic! Of course, I can't ever seem to follow a recipe, regardless of how good the recipe is. I used homemade almond milk instead of skim milk, I threw in a can of mushroom stem/pieces, and chopped up a couple of huge hot peppers (wonderfully spicy). I have always stayed away from making quiche because of the crust, but I can safely say that this is going to become a staple, trying out different taste combinations. Thank-you for posting this!


College student who loves to cook- focuses on healthy recipes and making high-fat foods low-fat.
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