One of my challenges with healthy eating in this family is greens. While the kids will munch on broccoli without any fuss somehow the greens need a bit of masking. That goes not just with the kids but Ziv too! Yup hubby can be a big baby when it comes to leaves. He has a mental allergy towards them. BUT, greens are a necessary evil for the body (that what mom used to say) So the only way I approach it is to make it less obvious. Often they go in wraps, quiches, tortillas and of course soup!! This quiche is so versatile and works great not just with Swiss chard. I’ve made it with a few other greens too! The best part? It’s simple, easy and effortless for me.
About this quiche
I prefer to call this my crustless quiche in three easy steps.
Step 1 – Prepare Swiss Chard mixture – this can be done in advanceIn fact, you can make this at the beginning of the week. Then prepare the quiche for dinner on the day you need it.If you have extra Swiss chard lying around and have no time to use it – prepare this mix, cool it and save it in the freezer. Step II – Prepare Cheese Mixture – This gets done in two minutes because it’s simple as whisking them in a bowl. Step III – Assemble and Bake!! Assembling takes 2 minutes and the quiche takes about 30 minutes to bake.
Ingredients and substitutes
Swiss Chard – I’ve used only Swiss chard in this recipe but if you prefer you can make a combination of spinach and Swiss chard. You can even use all spinach or a combination of your favorites like leeks. Cottage Cheese – I like using cottage cheese as it adds more body to the mixture and of course is more healthy compared to cream for a weekday dinner. But by all means, if you prefer the richness of cream go ahead and substitute the cottage cheese with half the amount of cream (in this case 1/2 cup) Cheese – I’ve used a combination of Cheddar, Gouda and a hint of Parmesan. Gouda and Parmesan are a bit stronger in flavor so they do a great job of emphasizing the cheese flavor without adding too much. Cheddar is a class of its own and one I have on hand all the time. It works great with quiches and pies because the flavor is always perfect. Milk – I have substituted the milk with Coconut milk and it’s yum.. with a coconut flavor of course. I know a friend who uses Almond milk in all her quiche instead of milk but I have not tried that yet.
Crustless Swiss chard quiche
Prep – Preheat the oven to 350℉/177℃Gas Mark 4. Spray a 9″ Pie pan or quiche pan with cooking spray. Swiss card – Clean, wash, and pat dry the Swiss chard. Remove the stalks and chop them small. Roll up the leaves and chop them relatively small too. Set aside Saute – In a deep sauté pan – add olive oil and sauté the chopped onions, Swiss chard stalks, and garlic for a minute or two until onions are translucent. Add the leaves and cook on medium heat for about 6 to 8 minutes. Turn the heat up and let all the moisture dry out. remove from the pan and keep warmPro tip – it is important to ensure all the liquid is evaporated otherwise the quiche won’t set. Custard mixture – Combine eggs, cottage cheese, milk, and Parmesan cheese in a mixing bowl. Use a whisk to ensure everything is well combined. Season with salt and pepper (note – there is salt in the cheeses, so go easy on the salt) Assemble – Spread the dry bread crumbs at the bottom of the pan, followed by the sautéed Swiss chard mixture on top. Carefully pour the cheese mixture evenly over the and generously top with grated cheese. Grate the fresh nutmeg.Pro tip – ensure that everything is evenly distributed in the pan so it cooks evenly. Bake – Place the pan on a baking tray and transfer to the oven. Bake for about 35 to 45 minutes. The top should look set – the middle with a slight jiggle. It will set further as it cools Rest – Let the quiche rest for at least 20 minutes before you cut. A cooled pie will help the custard set and slice better.
Tips for Success
Wash the Swiss chard well in lots of running water. Leaves often have mud stuck to them. Chop the Swiss chard leaves relatively small and make sure to chop the stalks finely. Large pieces of vegetables will make a very crumbly quiche. The Swiss chard mixture can be made and kept in the fridge. Similarly, the egg mixture can be made and kept in the fridge. When baking, the center may be slightly wobbly, but it must still be set and all cooked.
Swiss Chard Quiche with crust
Suppose you choose to make this with a crust. You can use ready-to-roll pie dough or use my homemade pie crust recipe.
Prepare the pie crust pastry – chill and Roll and line a quiche pan – Chill the pastry. Preheat the oven at 190 C / 380 F. Dock the pastry and blind bake with baking beans for 15 minutes. Remove the baking beans and let the crust cool slightly. Gently pour the quiche mixture Bake the quiche for 20 to 25 minutes until the top is lightly colored and the mixture looks set. If necessary, tent the edges of the crust with foil or a pie shield to pie tent to prevent it from becoming too brown.
Easy Swiss Chard Patties Kidney Beans Patties (Vegan) Goat cheese spinach strudel Spinach Potato Patties
Sauteed asparagus or sesame green beans Crispy baked parmesan roasted potatoes. Garlic dinner rolls or Focaccia Kidney beans patties, Spinach potato patties
Frequently asked questions
Creative ways to serve crustless quiche
Mini Quiche Cups: Instead of baking one large quiche, pour the Swiss chard quiche mixture into individual muffin cups or ramekins. This not only makes for an elegant presentation but also allows for portion control and easy serving. Swiss Chard Quiche Tart: Press the quiche mixture into a tart or pie dish with pie crust, spreading it evenly to create a flat surface. Once baked, you can slice it into wedges and serve it as a tart. Garnish with fresh herbs or a sprinkle of grated cheese for added visual appeal. Quiche Roll-Ups: Spread the Swiss chard quiche mixture onto a sheet of puff pastry or a tortilla. Roll it up tightly and slice it into pinwheels or slices. Serve the quiche roll-ups as appetizers or a finger food option for gatherings. Quiche Stuffed Mushrooms: Remove the stems from large mushrooms, such as portobello or cremini. Fill the mushroom caps with the Swiss chard quiche mixture and bake until the mushrooms are tender and the filling is set. This creates a savory and bite-sized quiche appetizer. Quiche Salad: Cut the crustless Swiss chard quiche into bite-sized pieces and use them as a topping for a fresh salad. Combine mixed greens, cherry tomatoes, cucumber slices, and other desired salad ingredients. Arrange the quiche pieces on top and drizzle with a vinaigrette or dressing you choose.
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