Caramelized Onion and Swiss Chard Quiche

September 29, 2014
5 Ratings
  • Makes 1 quiche
Author Notes

This quiche is so good I make it every time I get chard in my CSA box. You can easily double the recipe to make 2 quiches and freeze one of them for later. I really like using the whole wheat frozen pie crust from Whole Foods for this quiche because it adds a sweeter, heartier flavor, but you can use a regular pie crust as well. —Joy Huang | The Cooking of Joy

What You'll Need
  • 1 whole wheat pie crust, chilled
  • 2 yellow onions, chopped
  • 1 teaspoon fresh thyme leaves
  • 2 tablespoons butter
  • 1/2 bunch Swiss chard, ribs removed, leaves chopped (about 2 1/2 cups)
  • 1 cup half and half
  • 4 large eggs, beaten
  • 1 teaspoon salt, plus more for seasoning
  • 1/4 teaspoon black pepper, plus more for seasoning
  • 1 pinch fresh ground nutmeg
  1. Heat a large non-stick pan to medium high and add chopped onions. Cook until browned but not burnt, about 6 minutes. Add a tablespoon of butter, the fresh thyme, and sprinkle with salt and pepper. Lower the heat to medium and continue to stir while cooking. Add the remaining tablespoon of butter when the onions become dry and start sticking to the pan, about another 5 minutes.
  2. Once the onions are evenly caramelized, about another 5 minutes, add the chopped chard and sauté until wilted, about 2 minutes. Remove from heat and cool.
  3. Preheat to 425°F. In a medium bowl, whisk the half and half, beaten eggs, salt, pepper, and nutmeg together.
  4. Mix in cooled onion and chard mixture. Pour filling into crust. Place the quiche on a baking sheet to make it easier to transport and in case the filling overflows in the oven.
  5. Bake quiche for 15 minutes. Reduce heat to 350°F and bake until filling is puffed and just set in center, about 10-15 minutes longer. Transfer to rack and cool 10 minutes. Serve hot or at room temperature.
  6. You can freeze the quiche after it has cooled. To reheat, place in a preheated 350°F oven for about 30 minutes, until heated through.

See what other Food52ers are saying.

  • Wayne Lin
    Wayne Lin
  • Lori A Sanders
    Lori A Sanders
  • Sam

3 Reviews

Wayne L. May 6, 2020
Delicious quiche. I've swapped in different greens (turnip, beet) and it works just as well. Also, instead of discarding the chard stems I'll chop them and sautee with the onions.
Lori A. December 2, 2019
This quiche was the star of my brunch. I added gruyere cheese to the recipe and served with a dollop of crème fraiche.
Sam June 29, 2019
Very good! Came as a recommended recipe from our CSA when we received Swiss chard. I added a splash of balsamic to the onions as they finished cooking and threw in some feta as well.