Caramelized shallots, swiss chard, and loads of gruyere cheese make this quiche rich and delicious. So perfect for any brunch occasion.
The quiche JACKPOT.
Kind of like winning HQ on Sunday night when the prize is greater than $50,000 dollars and there’s complete savagery at question 3 that results in upwards of 2 million people being knocked out of the game. (Not that I know what that feels like, being one of the 2 million who did not actually think that anyone would make a soup out of ACTUAL BIRDS NESTS. Pretty sure birds poop in those ya know, so….)
Whatever, I’d rather have a really good quiche recipe than a twentieth of a million dollars anyway.
You too??? Yeah, that’s why we’re friends.
What makes this quiche so amazing is probably the boatloads of heavy cream and the grated gruyere.
But also the caramelized shallots and the baby chard. I mean, obviously the latter cancels out the former so that this is totally health food.
Pie crust notwithstanding.
Actually, my child inhaled the filling (greens and all!!!) and spit out the pie crust. I’m getting DNA tests to confirm she’s mine, but in the meantime I feel confident in saying that if you want to cut the indulgence a bit, this could totally be made sans crust as a frittata rather than a quiche. And then you can just go right ahead and cut yourself a bigger slice.
Like I said – jackpot.
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- 1 lb shallots, thinly sliced
- salt and black pepper, to taste
- 2 cloves garlic, minced
- 5 oz baby swiss chard
- 6 large eggs
- 1½ cups heavy cream
- 1½ cups grated gruyere cheese
- 1 9-inch prepared pie crust (I got mine from Trader Joe's!)
- Heat the butter and olive oil in a medium pot over medium-low heat until the butter is melted. Stir in the shallots and cook until caramelized, stirring frequently, about 25-30 minutes. Once caramelized, stir in the garlic and swiss chard. Cook until swiss chard is wilted, another 2-3 minutes. Remove from the heat and season to taste with salt and black pepper.
- Heat oven to 350F.
- Meanwhile, roll the pie dough to a 12-inch circle and place it in a 9-inch deep dish pie plate. Crimp and place in the refrigerator to chill while you prepare the rest of the ingredients.
- In a large bowl, whisk together the eggs, cream, and gruyere. Season to taste with salt and black pepper.
- Remove the pie crust from the fridge and place the veggie filling into the crust, spreading in an even layer. Pour the egg mixture over the top and mix gently to combine evenly.
- Place quiche in the oven and bake for 45-55 minutes, or until the top is golden and the center is set. Let cool slightly before serving.
More of my favorite eggs for breakfast:
Sicilian Baked Eggs with Artichokes, Burrata, Spinach, and Spicy Tomato Sauce
Baked Egg and Red Pepper Galettes
Creamy Meyer Lemon and Black Pepper Quiche
My son doesn’t care for pie crust either….guess who he gives it to? I am a lucky mom.
The quiche looks AMAZING.
I’ve been using mandolin slices sweet potatoes as crust lately. Maybe Remy would prefer that ?
The things my daughter doesn’t like … she’s 10, and it continues to make me question everything. (Seriously, how can you not like butternut squash?!? And many sweets? Geesh) This looks delightful.
Wait, there are people who don’t like pie crust?! I’m so confused. This looks so delicious that I want to eat it for breakfast, lunch, AND dinner! And maybe for snack too…
This would be perfect for Easter brunch!