Crustless Swiss Chard Quiche

Yield: 6-8


  • 1 bunch of Swiss Chard (about 6 cups)
  • 1 cup small diced white onion
  • 1 TBSP garlic paste or minced
  • 2 tablespoons unsalted butter
  • 1 teaspoon olive oil
  • 1 tsp ground cumin
  • 1 tsp dried or fresh oregano
  • ¼ tsp grated nutmeg
  • ½ cup grated cheese (Havarti, Cheddar, Gouda, Swiss, your choice)
  • ½ cup freshly grated Parmesan cheese
  • ½ tsp mustard powder
  • ½ to ¾ cup whole milk
  • 6 large eggs, beaten
  • Salt and Black pepper to taste



  1. Preheat oven to 400ºF and spray a 9-inch pie plate with nonstick cooking spray.
  2. Clean, wash and pat dry the Swiss Chard.
  3. Remove the stalks and chop them small –
  4. Roll up the leaves and chop them roughly so they are not too large.
  5. In a preheated deep sauté pan – add olive oil and butter to sauté the chopped onions for a couple of minutes, then Swiss chard stalks and garlic for some minutes until soften, about 3 minutes.
  6. Then add the chard leaves, cumin, and cook until wilted for a couple of minutes. Set aside.
  7. In a separate bowl beat the eggs and milk with a hand beater, season lightly with salt, pepper, nutmeg, and mustard powder. Incorporate the cheeses and mix.
  8. Toss in the sauté of Swiss Chard and onions.
  9. Bake for 20 minutes, and then lower the temperature to 350 F until the top is golden brown, about 25 minutes.
  10. Let it stand for at least 20-30 minutes before serving.