Quiche with red chard

After thinking about what to do with that red chard in our veggie box this week, I decided to use it in a quiche. I also had a little leftover roasted chicken breast which I cubed and browned. And we actually had a block of cave-aged Gruyère that we’d just opened the night before, so that went in too.

Quiche with red chard
Quiche cross-section

Quiche is so easy to make, and so adaptable. And so tasty. Ham and Gruyère is classic, but really, you could put just about any veggies and meats in a quiche. Other Gruyère-like cheeses include Comté, Emmental/Emmentaler, and Jarlsberg.

Our Recipe

Just beat 3 eggs (Stephanie likes to add a fourth yolk) with a cup and a half of heavy cream (12 fluid ounces). Meanwhile pre-bake a 9″ frozen, store-bought pie crust for 10-15 minutes. Once it’s golden, put all your pre-cooked meats, veggies, and 6 ounces of grated cheese (this is important, don’t skimp on the cheese!) on the bottom of the pie crust. Then pour the egg-cream “custard” over it all. There may be some leftover custard depending on how much filling you’ve added. Stick it in the oven at 350°F for 45 minutes (or until the surface starts to brown) and you’re good to go.


I’ve become a big quiche-maker since living in NYC. It is so versatile, in that any kind of meat, and any kind of cheese, and lots of different veggies, work well within the form. And my son loves eggs. Nice to see some quiche-appreciation going on.

This post inspired me to make quiche for dinner tonight…thanks! Having something that uses both eggs and chard is perfect, because we often have both just waiting to be used.


Email (optional)

Blog (optional)