Crustless Swiss Chard Quiche
Delightfully simple yet bursting with flavor, this Crustless Swiss Chard Quiche is a light, gluten-free alternative to traditional quiches. Packed with tender sautéed Swiss chard, aromatic garlic, and a creamy custard base, this dish is elevated with the rich, nutty flavors of Gruyère and Parmesan cheeses. Perfect for breakfast, brunch, or a light dinner, this recipe skips the crust but doesn’t skimp on taste, offering a low-carb option that’s both elegant and satisfying. With just 20 minutes of prep time and easy baking instructions, this quiche is an effortless way to showcase the nutritional goodness of Swiss chard while delivering a dish that’s as beautiful as it is delicious.
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Recipe Information
Ingredients
- 300 grams Swiss chard (stems and leaves)
- 1 tablespoon Olive oil
- 2 units Garlic cloves, minced
- 4 units Large eggs
- 120 milliliters Heavy cream
- 120 milliliters Milk (whole or 2%)
- 0.75 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 0.25 teaspoon Ground nutmeg
- 100 grams Grated Gruyère cheese
- 30 grams Grated Parmesan cheese
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish or quiche pan with cooking spray or olive oil.
Wash and dry the Swiss chard thoroughly. Separate the stems and leaves. Chop the stems finely and roughly chop the leaves.
Heat the olive oil in a large skillet over medium heat. Add the chopped Swiss chard stems and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
Stir in the Swiss chard leaves and cook for 2-3 minutes, stirring occasionally, until wilted. Remove the skillet from the heat and set aside to cool slightly.
In a large mixing bowl, whisk together the eggs, heavy cream, and milk until fully combined. Season the egg mixture with the salt, black pepper, and nutmeg.
Add the cooked Swiss chard mixture to the pie dish, spreading it out evenly. Sprinkle the grated Gruyère cheese over the chard. Pour the egg mixture over the top, ensuring everything is well distributed.
Sprinkle the grated Parmesan cheese evenly on top of the quiche.
Place the pie dish in the preheated oven and bake for 35-40 minutes, or until the quiche is set in the center and lightly golden on top.
Remove from the oven and let cool for 5-10 minutes before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
1462 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.8 g | 148% | |
| Saturated Fat | 59.8 g | 299% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1004 mg | 335% | |
| Sodium | 3854 mg | 168% | |
| Total Carbohydrate | 25.4 g | 9% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 9.2 g | ||
| Protein | 72.9 g | 146% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 1612 mg | 124% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 2209 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
