Swiss Chard & Onion Quiche

Swiss chard is loaded with nutritious vitamins, minerals, and antioxidants. In fact, it is one of the most antioxidant-rich foods on the planet. 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 Quiche.

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 it certainly doesn’t need it.

Swiss Chard & Onion Quiche


  • 1 Pre-made Refrigerated Pie Crust
  • 1 bunch Swiss Chard Leaves, chopped (5 cups)
  • 1 large onion, chopped (2 cups)
  • 2 Tbsp. butter
  • 1 cup half-n-half
  • 4 eggs
  • 1 additional egg yolk
  • 3/4 cup shredded Parmesan cheese
  • 2 tsp. fresh thyme leaves, chopped
  • 1 and 1/2 tsp. salt
  • 1 tsp. black pepper


  • Preheat oven to 400 degrees.
  • 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.
  • 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.
  • Set the swiss chard mixture in a colander in the sink to cool for 5 minutes, then gently press out any excess moisture.
  • Place the refrigerated pie crust in a 9″ pie pan. Crimp the edges of the dough to form a decorative edge, if desired.
  • 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.
  • Spread the chard mixture evenly in the pie shell and pour the egg mixture over the top.
  • 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.
  • Cool for 10 minutes before serving.
A Passionate Plate © Copyright 2020. All rights reserved.