Swiss Chard & Bacon Quiche

I just picked up swiss chard for the first time from a nearby farm. I did some reading and goggling and after narrowing it down to swiss chard lasagna roll ups, swiss chard pizza and swiss chard quiche, I came up with this. Equally delicious by omitting the bacon (you may want to add a tsp of salt though, if you do).

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Serves: 6          Prep Time: 30 minutes          Ready In: 1 h 45 minutes


  • 6 strips of bacon
  • 4 eggs
  • 1 egg white
  • 3/4 cup of parmesan or 4 cheese blend (parmesan, provolone, asiago, fontina)
  • 1 cup of 18%  coffee cream
  • 1 tsp pepper
  • 2 tbsp buter
  • 1 tsp garlic, minced
  • 1 onion, diced
  • 2 tsp fresh thyme, chopped
  • 1 bunch swiss chard leaves, ribs & stems removed, chopped
  • 1 pre-made, refrigerated pie crust (click here for my pie crust recipe)


  1. Preheat oven to 400 degrees
  2. Fry bacon, then transfer to paper towel to absorb excess fat and allow to cool
  3. Meanwhile, prepare quiche filling by stirring eggs, cheese, cream, and 1/2 tsp of pepper
  4. Heat butter in a large cast iron fry pan and saute onions, garlic and thyme on medium heat for 5 minutes, until golden
  5. Toss in remaining 1/2 tsp of pepper and add swiss chard, cooking for 2-5 minutes until chard has wilted
  6. Meanwhile, crumble bacon into bits and stir into egg mixture
  7. Place chard in a colander and allow to cool for 5 minutes, then pat with paper towel to absorb excess moisture
  8. Spread chard evenly in the pie crust and top with egg mixture
  9. Bake on bottom rack for 10 minutes, then reduce heat to 350 degrees and continue to cook for 20-300 minutes until the quiche is set and lightly browned (if the quiche is browning but a toothpick does not come out clean, cover with tin foil and return to oven)
  10. Allow to cool for 10 minutes before serving

About Carol Marie

Student of Life. Elementary Teacher. Food lover. Avid Outdoors Woman. Proud Newfie. Animal Lover. Yogi. Musician. View all posts by Carol Marie

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