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This Swiss chard leek quiche with gruyere cheese is perfect for weekend brunch. It is full of healthy green vegetables and just a touch of flavorful cheese.
Do you know what I love most about quiche? It tastes delicious warm out of the oven, at room temperature, or even cold from the fridge. That makes quiche the ultimate food!
I love it for breakfast and brunch but I love it the most for simple summer dinners. I like to pair this leek quiche with a crunchy summer salad. Then, if I have leftovers, I like to eat a slice for breakfast.
For this version, I added in some tangy creme fraiche, gruyere cheese, and lots of butter-sauteed leeks and Swiss chard.
This quiche is simple but full of delicious flavor.
More egg recipes
Swiss Chard Leek Quiche
Ingredients
- 1 (9-inch) uncooked pie dough
- 2 tablespoons salted butter
- 1 whole leek, cleaned, top and bottom trimmed, and thinly sliced
- 1 cup thinly sliced Swiss chard
- 5 large eggs
- 1 cup creme fraiche
- 1 cup whole milk
- 2 tablespoons finely chopped fresh thyme
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1/2 cup Gruyere cheese
- 1/4 cup Parmesan cheese
Instructions
- Add dough into a 2-inch deep-dish tart pan with a removable bottom or 9-inch pie plate. Gently pressing the dough into the sides. Using a sharp knife, trim the dough evenly with the edge of the pan.
- Cover with plastic wrap; chill tart shell until firm, about 20 minutes.
- Preheat oven to 375 degrees F.
- Line the tart dough with a sheet of parchment paper and fill with pie weights. Transfer to oven and bake until light brown, about 25 minutes. Remove weights and parchment paper and continue baking until golden brown, about 5 minutes. Transfer to a wire rack; let cool completely.
- In a 12-inch skillet, add butter and set over medium-high heat.
- Add the leeks and cook for 5 minutes or just until it starts to soften.
- Add in the swiss chard and cook for a few minutes to just soften slightly. Remove the skillet from the heat and set aside to cool while you make the egg filling.
- In a large mixing bowl, whisk together eggs, creme fraiche, and milk until well combined. Add thyme, salt, and pepper; mix until well combined.
- Add the cooled leek and Swiss chard mixture to the bottom of the pie crust and spread out evenly. Top with shredded gruyere cheese.
- Pour over egg the mixture until the tart shell is full and top with Parmesan cheese.
- Bake 20 minutes; reduce temperature to 325 degrees F, and continue baking until filling is slightly firm, rather than liquid and the crust is a deep golden brown, 40 to 50 minutes more.
- Transfer the quiche to a wire rack to cool until set, about 20 minutes. Serve warm or at room temperature. To reheat, cover the quiche with aluminum foil and bake in an oven heated to 325 degrees for about 15 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What a beautiful looking quiche, and it sounds delicious. I just love your photo. This is my first time doing the SRC and it is so fun 🙂
Katie
Ps- On Wednesdays I host a showcase to link up your recipes from the past week and I’d love for you to stop by sometime 🙂
Yummo – this looks like just the thing for my dinner.
oh wow, that looks awesome. i need to make a quiche soon 🙂