Crustless Swiss Chard Quiche
  • 2 Tablespoons olive oil
  • 2 shallots, sliced thin
  • 2 cloves garlic, minced
  • 10 ounces Swiss Chard, coarsely chopped (can substitute spinach or kale)
  • 1 teaspoon salt, divided
  • ¼ teaspoon crushed red pepper
  • 6 large eggs
  • ⅓ cup milk ( I used 2%)
  • ½ cup shredded mozzarella (or substitute Swiss, Gruyere, or Jack)
  • ¼ cup freshly grated Parmesan cheese
  • Optional: 2 cups cherry tomatoes, fresh basil, olive oil
  1. Heat oven to 375 degrees. Grease a 9-inch pie plate with olive oil; set aside.
  2. In a large skillet heat the 2 Tablespoons olive oil over medium-high heat. Add the shallots and garlic and cook for about 2-3 minutes or until softened. Add the chopped Swiss chard in batches, stirring until wilted. Add ½ teaspoon of the salt and the crushed red pepper. Spread the mixture in the prepared pie pan; set aside.
  3. In a medium mixing bowl, whisk together the eggs and milk, then stir in the remaining ½ teaspoon salt and shredded mozzarella.
  4. Pour the egg mixture over the Swiss chard mixture in pie pan and sprinkle with the Parmesan. Bake for about 25 minutes or until the center is firm to the touch. Remove from oven and let sit for 10 minutes before cutting into wedges and serving.
  5. If you would like to serve the quiche with a side of roasted cherry tomatoes, place the tomatoes in another pin tin, sprinkle on olive oil to coat, and sprinkle with salt and pepper to taste. Place the tomatoes in the oven with the quiche. To serve, toss the roasted tomatoes with sliced fresh basil.
Recipe by The Culinary Cellar at