Swiss Chard Onion Quiche


Swiss chard is the gift that keeps on giving in my garden this year. Back in April when
I built my little garden, I bought a couple of packs of starts. The plants took off like wildfire and I have been harvesting beautiful Bright Lights swiss chard for nearly three months!

My happy garden and the swiss chard that keeps on giving!

Swiss chard is loaded with nutritious vitamins, minerals, and antioxidants. In fact, it is one of the most antioxidant rich foods on the planet. Wow! Personally, I think raw swiss chard can taste a little bitter, so I am always on the lookout for different ways to cook with it.

Swiss chard tastes especially good when combined with sweet onions – like in this yummy Swiss Chard Onion Quiche I made for lunch today. A quiche is a great way to use up a large bunch of swiss chard and a refrigerated pre-made pie crust makes assembly very easy. This recipe also tastes delicious with the addition of crisp bacon, but I decided to go vegetarian this time and I didn’t miss the meat at all. What a yummy lunch!

Looking for another way to use swiss chard? Try  our Chicken & Swiss Chard Potstickers.


Swiss Chard Onion Quiche
Recipe Type: Breakfast/Brunch or a Light Lunch/Dinner
Author: A Passionate Plate
Serves: 6-8
Swiss chard is loaded with vitamins and nutrients. This delicious quiche is loaded with 5 cups of swiss chard!
  • 1 pre-made refrigerated pie crust
  • 1 bunch swiss chard leaves, ribs removed, chopped (5 cups)
  • 1 large onion, chopped (2 cups)
  • 2 Tbsp. butter
  • 1 cup half-n-half
  • 4 eggs, plus 1 egg yolk
  • 3/4 cup parmesan cheese
  • 2 tsp. fresh thyme leaves, chopped
  • 1tsp. plus 1/2 tsp. salt
  • 1 tsp. fresh ground pepper
  1. Preheat oven to 400 degrees.
  2. Heat 2 Tbsp. butter in a large sauté pan. Add the onions and sauté over medium heat until the onions are soft, but not brown, about 5 minutes.
  3. Stir in 1 tsp. salt, 1/2 tsp. pepper and the fresh thyme, then add the swiss chard and continue cooking for 2 minutes more until the chard has wilted.
  4. Set the swiss chard mixture in a colander in the sink to cool for 5 minutes, then gently press out any excess moisture.
  5. Place the refrigerated pie crust in a 9″ pie pan. Crimp the edges of the dough to form a decorative edge, if desired.
  6. In a medium bowl, combine the half-n-half, eggs, egg yolk, parmesan cheese, 1/2 tsp. salt and 1/2 tsp. pepper. Whisk well to combine.
  7. Spread the chard mixture evenly in the pie shell and pour the egg mixture over the top.
  8. Bake for 10 minutes at 400 degrees. Turn the oven down to 350 degrees and continue baking until the quiche is set and lightly browned about 15 minutes.
  9. Cool for 10 minutes before serving.



  1. Toni says:

    So delicious. I added a small zucchini and used lemon basil, parsley and chives from my garden. Thank you for this great recipe. I am a diabetic and my nutritionist has recommended I start my day with a good portion of protein each morning. I made this to have a quick ready made breakfast for my work week.

  2. Beth says:

    Made this tonight from the abundance in the garden. Added 1 cup crimini mushrooms with the onions, but other than that followed the recipe to a T. It was simply delicious. Took it to the beach as the main course of a sunset dinner. Perfect! This is a keeper recipe and I love that you too used a cheater crust!

    • MaryMiller says:

      Beth, sorry it has taken me so long to reply to your comments. I am so glad the quiche worked out as well for you as it has for me. The mushrooms sound like a great edition. Thanks for the feedback! – Mary

  3. Adam says:

    This Quiche Recipe looks amazing! I will have to try it.

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  7. Marie McFadden says:

    What a nice and tasty pie and a really beautiful garden~

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