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Swiss Chard Quiche

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  • Author: Bake to the roots
  • Prep Time: 45
  • Cook Time: 35
  • Total Time: 120



For the dough

  • 2 cups (250g) all-purpose flour
  • 1/2 cup (120g) cold butter
  • pinch of salt
  • 1 egg
  • 12 tbsp. ice water (maybe you need more)

For the filling

  • 18 oz. (500g) red/yellow swiss chard
  • 3 shallots
  • 5.3 oz. (150g) bacon, diced (optional)
  • 2 tbsp. olive oil
  • 7 oz. (200g) sour cream
  • 3/4 cup (200ml) heavy cream
  • 1.75 oz. (50g) grana padano, grated
  • 4.4 oz. (125g) mozzarella, diced
  • 2 eggs
  • salt, pepper
  • cherry tomatoes


  1. For the pastry sift the flour in a large bowl. Add the salt and cold butter and cut with a pastry cutter into small pieces. Add the egg and one tablespoon of the ice water. Use your hands to form a nice ball of dough. Add some more water if the crumbs are not coming together. Wrap in plastic wrap and place in the fridge for at least 30 minutes.
  2. Clean and wash the swiss chard, let drain or dry with paper towels. Cut off the stems, but leave 2-3 small leaves untouched and keep for later. Cut the stems and leaves separately unto stripes. Cut the shallots into thin slices. Add olive oil to a large pan or wok and heat up. Add the shallots and cook until soft and glossy. Add the cut chard stems and bacon (optional) and cook/fry for about 4-5 minutes. Add the cut leaves and let cook only for a short time – they should loose some volume, but not get too soft. Season with salt and pepper and take off the heat.
  3. In a small bowl mix sour cream, heavy cream and eggs. Add the grated cheese and diced mozzarella and mix. Season well with salt and pepper and set aside.
  4. Preheat the oven to 425˚F (220°C). Grease a 10 inch (26cm) tart tin (with loose bottom). Take the dough out of the fridge and roll out on a floured surface slighly bigger than the tin. Place the dough in the tin and press to the bottom and sides to form a nice crust. Prick couple times with a fork. Line with baking parchment, place some baking beens on top and blind bake in the oven for about 15 minutes. Take out of the oven, remove baking parchment and beans and reduce the heat to 350˚F (180°C). Place the chard filling in the pre-baked crust, pour the sour cream mixture on top and decorate with the remaining chard leaves and cherry tomatoes. Bake for 30-35 minutes. Take out of the oven and let cool down for about 10 minutes, then serve for example with a salad.


  • Enjoy baking!


  • Serving Size: 10