Crustless Chard Quiche

by lydia on February 24, 2011

Crustless Chard Quiche //

I love quiche, it’s so versatile! Quiche is great for any meal of the day and very nourishing. It’s a fabulous option to take to a gathering, party or as a meal for a friend who just had a baby. I wanted to make a quiche that would display something green, particularly a green that seems to always be in season and needs just one more way to be utilized in the kitchen.

So, I chose Swiss chard, good ole very abundant Swiss chard. Typically chard grows from June through September, but is often readily available at my health food coop all year long. It’s a highly nutritious green loaded with vitamins and minerals. Chard is rich in vitamins C, K, A, contains omega 3’s , flavonoids, antioxidants, B- complex such as folates, niacin, B-6, thiamin and pantothenic acid. It is also rich source of minerals like copper, calcium, sodium, potassium, iron, manganese and phosphorus. Swiss chard also contains oxalic acid, so you definitely want to cook it to help neutralize the negative effects.

Since I tend towards a lower carb and gluten/grain-free way of eating, I went with a crustless quiche, which is WAY easier to make any day than a quiche with a crust! Serve it for breakfast, lunch or dinner!

Crustless Chard Quiche
Cuisine: Breakfast
  • 10 ounces thick cut bacon, preferably pastured
  • 1 onion, quartered and sliced
  • 1 bunch Swiss chard, leaves removed from the ribs and chopped well (feel free to substitute any hearty green for the chard or even spinach)
  • 6 eggs
  • 2 cups cream/milk, preferably grass fed and raw
  • 1½ cups shredded gruyere
  • ½ cup grated parmesan
  • Handful of fresh herbs, whatever you like
  • Salt and Pepper to taste
  • Pinch of nutmeg to taste (optional)
  1. Preheat oven to 350 degrees F.
  2. Butter a 2 inch deep pie plate. Cook the bacon in a skillet until crispy. Remove the bacon pieces and add the onion to the pan with the bacon fat.
  3. Saute the onions until softened, and then add the Swiss chard, continue cooking until the chard has wilted. Remove from heat and let cool slightly.
  4. In a bowl combine the eggs, cream or milk, cheeses, herbs, salt, pepper, and nutmeg until well mixed.
  5. Stir in the chard and onions, and add the cooked bacon. Pour this mixture into the buttered pie dish.
  6. Bake for 45-55 minutes, until puffed up and no longer jiggles in the middle. I think that a quiche should sit for about an hour before you cut into it. It sets up best that way and the flavors meld together better the longer the quiche sits. Serve warm or at room temperature.

This post contributed to Fight Back Fridays.




  Subscribe to Divine Health
  From The Inside Out

We hate spam more than you do,
and we don't do it.

Join our weekly newsletter and get
our 52 Healthy Habits to Take Care
of Your Body FREE!



Musings of a Housewife February 25, 2011 at 6:16 am

Oooooh we love quiche and I’m always trying to figure out what to do with chard. THANKS! Just printed this out.

Christina April 19, 2011 at 12:28 pm

I saw this on Musings of a Housewife and HAD to pop over here to get the full recipe! I CANNOT wait to make this and am secretly hoping my family reacts the same way Jo-Lynne’s did and I get it all to myself! :) Thanks for a great recipe!

lydia April 22, 2011 at 6:18 pm

Hi Christina ~ I love your enthusiasm!! I hope you enjoy the quiche!!

michelle June 13, 2011 at 10:44 pm

What’s not to love…chard! Eggs! Cheese! Bacon!

Stephanie October 31, 2011 at 12:29 pm

I made this for dinner last night and enjoyed leftovers for breakfast this morning. VERY tasty recipe! Even my husband loved it and he’s not normally a fan of any sort of greens. It was an easy way to sneak some yummy vitamins into his food 😉 I’ll be enjoying leftovers for breakfast tomorrow as well, hopefully even the day after 😀 I love that it reheats so well! Thanks for sharing a great recipe!

lydia October 31, 2011 at 3:50 pm

Awesome Stephanie! Glad you enjoyed it!

Comments on this entry are closed.

{ 4 trackbacks }

Previous post:

Next post: