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Rainbow Chard Quiche

This colorful, nutrient rich dish is packed with eggs and farm fresh vegetables, this quiche will soon be your new go-to for a fancy brunch or even a casual weekday start to your day.

PJ Catledge




Prep Time

20 minutes

Total Time

75 minutes





Step 1
Preheat oven to 400 degrees. Arrange bacon slices in a single layer on a baking sheet and place in hot oven. Bake until until crisp, 15-20 minutes, checking doneness at 15 minutes to prevent browning. Remove bacon from oven and transfer to paper towel. Reduce oven temperature to 350 degrees.


Step 2
When the bacon is cool, coarsely chop.


Step 3
Melt butter in a medium skillet over medium-high heat. Once melted, add chopped shallots, garlic, and Swiss chard stalks to pan. Sauté until translucent (1-2 minutes). Add sliced Swiss chard leaves to skillet and sauté until leaves are wilted. Remove from heat.


Step 4
In a mixing bowl, whisk eggs, half & half, chopped bacon and Canadian bacon, thyme, pinch of salt and pepper.


Step 5
Fold in the sautéed vegetables and halved cherry tomatoes into egg mixture.


Step 6
Pour half of the egg mixture into the unbaked pie crust and add half of the Gruyere cheese.


Step 7
Pour in remaining egg mixture and top with remaining cheese.


Step 8
Bake for 35-40 minutes or until crust is golden brown and the center of the quiche is firm. Remove from oven and let rest for 10-15 minutes before serving.

Nutrition per serving: