Crustless Swiss Chard Quiche

My favorite breakfast this spring has got to be this crustless Swiss chard quiche: It’s light, flavorful and wholesome. It’s also my go to dish for ending a fast. Additionally, I get to use the chard that grows like weeds in my garden. 

My favorite cheeses to combine with the sweetness of Swiss chard are Swiss cheese and Havarti. I have experimented with various cheeses and chard pairings. Use whatever you have on hand. I have tasted amazing quiches made with goat cheese and have even seen quiche recipes utilizing cottage cheese. 

If you’re searching for a new delicious recipe, try out this simple crustless quiche recipe, featuring Swiss chard. 

Notes on cooking with chard: 

Chard is part of the beet family and has a sweetness to it. 

White, yellow and orange stemmed chard are more tender and  delicate than the hearty red-stemmed chard. Smaller leaves are the most tender. I prefer the large shiny leaves. Be sure to separate the stems from the leaves. Treat the stem as you would onion, chopped. I often just use the leaves, because I have so much chard. But if you don’t have much use it all. 

Furthermore, this recipe includes both raw onion and chard straight into the oven with the eggs. I don't sautee the onions or chard and its still so good.  It couldn’t be simpler.

I often streamline this recipe by stemming, chopping, and freezing pre-measured batches of my Swiss chard leaves. 

Why crustless quiche?

Tastewise and healthwise, I would rather eat quiche with a side of corn bread or sweet potatoes than a traditional quiche crust.

This Swiss chard quiche is naturally low in carbs but very satiating. I prefer eating whole unrefined carbs and respect portion sizes. My weakness is pizza, but a few years ago I developed gestational diabetes when pregnant with baby no2. and hope to never again experience those debilitating blood sugar spikes. I learned how different types of carbs affect my body: fruit, veggies, corn meal, whole wheat flour, brown rice and steel cut oats vs bleached flour, white rice and pizza. I try to eat carbs in their natural whole form as fruit or vegetables with a protein and fat. I discovered that irregardless of the carb content, my body processes corn and potatoes better than wheat and rice. 

Serves 4

Ingredients 

• 5eggs
• 1 Tbs oil
• 1/2 onion chopped
• 5 oz (or 5 slices) of Havarti or Swiss cheese, chopped or grated
• 10oz Swiss chard, stemmed with leaves rolled and chopped into thin ribbons;
• 1/4 cup milk
• 1/4 tsp salt
• 1/8 tsp black pepper

Make It

1. Preheat oven to 350F;

2. Drizzle olive oil over the bottom of your baking dish;

3. Add a layer of onion and 1/2 of your chard to the bottom of baking dish;

5. In separate bowl, whisk eggs, salt and milk together;

6. Mix in cheese and the remaining onion and chard;

7. Pour quiche filling into the baking dish;

8. Bake for 30 minutes, quiche should not be runny. If so cook for an additional intervals of 10 minutes;

9. Remove from oven, allow to cool for 5 minutes and enjoy.

Buen provecho!

Laura

Swiss chard grows effortlessly and brings beauty to my garden. I have been blessed with an abundance of Swiss chard after planting my first rainbow Swiss chard seeds almost 10 years ago.