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Swiss Chard Leek and Gruyere Quiche

This swiss chard leek and gruyere quiche is perfect for weekend brunch. Full of healthy green vegetables and just a touch of delicious gruyere.

It’s time for Secret Recipe Club once again This month I was assigned a blog I had not read before, The Chefanies.  I was really psyched to see the recipes on their site and see which one would tickle my fancy.  I finally decided to try something I had never made before – quiche. In the past, I have ordered quiche a few times while at brunch but have never attempted to make it at home. I’m glad I finally made the plunge and made this recipe. It was perfect and Mr.NN really seemed to enjoy it. In fact, he almost ate the whole thing! If that is not a shining endorsement for this dish I don’t know what is! It’s filled with Swiss chard, leeks, and gruyere cheese. Delicious!

I made very little changes to the recipe except I cut down on the egg and liquid ingredients and added some Parmesan cheese. I saw a note the Chefanies made about possibly not needing all the filling. I didn’t want that to happen. I found the adjusted measurements worked out perfectly.


Looking for more egg-filled breakfast ideas? Try my Bacon Onion Herb QuicheHuevos MotulenosSpinach Artichoke Egg Roulade, Bruschetta Baked Eggs or my Breakfast Stuffed Mushrooms

Swiss Chard, Leek & Gruyere Quiche

This swiss chard leek and gruyere quiche is perfect for weekend brunch. Full of healthy green vegetables and just a touch of delicious gruyere.

Yield: 4-6 servings

Prep Time: 20 minutes

Cook Time: 1 hour 40 minutes

Total Time: 2 hours


  • 1 raw pie dough
  • 5 large eggs
  • 1 cup creme fraiche
  • 1 cup whole milk
  • 1 leek, sliced thinly and sauteed
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons finely chopped fresh thyme
  • 2 heaping cups torn Swiss chard leaves
  • 1/2 cup Gruyere cheese
  • 1/4 cup Parmesan cheese

Source: The Chefanies


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

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 the bowl of an electric mixer fitted with the whisk attachment, mix together eggs, creme fraiche, milk and leeks and continue whisking until well combined. Add salt, pepper, and thyme; mix until well combined.

Tightly pack Swiss chard leaves cheese into prepared tart shell.

Pour over egg mixture until tart shell is full

Bake 20 minutes; reduce temperature to 325 degrees, and continue baking until filling is slightly firm, rather than liquid, and crust is a deep golden brown, 40 to 50 minutes more.

Transfer quiche to a wire rack to cool until set, about 20 minutes. Serve warm or at room temperature. To reheat, cover quiche with aluminum foil and bake in an oven heated to 325 degrees for about 15 minutes.