Farm Share Quiche Recipe - Allrecipes.com
Farm Share Quiche Recipe
  • READY IN ABOUT hrs

Farm Share Quiche

Recipe by  

"What started as an easy, delicious way to use the Swiss chard we got in our farm share quickly became a reason to go out and buy it at the farmer's market! Sophisticated enough to serve at brunch, this quiche also fits right in as finger food at summer picnics. We especially love it when most of the ingredients come from our farm share and we use fresh eggs from our neighbor's chickens. Friends who initially raised their eyebrows at Swiss chard not only request I make it, they ask for the recipe. Serve warm or at room temperature."

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Ingredients Edit and Save

Original recipe makes 1 10-inch quiche Change Servings
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  • PREP

    15 mins
  • COOK

    50 mins
  • READY IN

    1 hr 5 mins

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Melt butter in large skillet over medium heat. Cook and stir onion in melted butter until soft, about 7 minutes; transfer to large bowl.
  3. Blend eggs, milk, Jarlsberg cheese, and Parmesan cheese in a food processor or blender; pour into bowl with the onion. Add chard, thyme, nutmeg, salt, and black pepper; mix. Pour egg mixture into prepared pie crust.
  4. Bake in preheated oven until a knife inserted into the center of the quiche comes out clean, 40 to 45 minutes.
Kitchen-Friendly View

Footnotes

  • Cook's Notes:
  • You can make this crustless or into a finger food by omitting the crust and pouring the filling into muffin tins or individual ramekins instead of the pie plate.
  • We've tried half Swiss chard and half beet greens when short on Swiss chard.
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Reviews More Reviews

Nov 06, 2014

This was delicious, but we did a few variations. We used different cheese and also a few other veggies mixed in, as well as homemade pie crust. Great way to use Swiss chard or kale!

 
Jul 09, 2013

The flavors were fine, but 2 bunches of chard was far too much filling for one crust. Also, a crucial step is missing in the directions. The chard absolutely MUST be sauteed and drained before adding to the egg mixture. Otherwise you end up with an enormous pile of leafy material that will never fit in the crust. The filling still seeped out all over, so I'd also recommend baking this over a sheet pan. The cooking times were accurate. I don't think I'll be returning to this recipe.

 

2 Ratings

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Nutrition

  • Calories
  • 506 kcal
  • 25%
  • Carbohydrates
  • 29.7 g
  • 10%
  • Cholesterol
  • 159 mg
  • 53%
  • Fat
  • 34.1 g
  • 52%
  • Fiber
  • 3.1 g
  • 12%
  • Protein
  • 20.6 g
  • 41%
  • Sodium
  • 720 mg
  • 29%

* Percent Daily Values are based on a 2,000 calorie diet.

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