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Thursday, May 19, 2022

Recipe: Farm Share Quiche

What started as an easy, delicious way to use the Swiss chard we got in our farm share quickly became a reason to go out and buy it at the farmers market Sophisticated enough to serve at brunch, this quiche also fits right in as finger food at summer picnics. We especially love it when most of the ingredients come from our farm share and we use fresh eggs from our neighbors chickens. Friends who initially raised their eyebrows at Swiss chard not only request I make it, they ask for the recipe. Serve warm or at room temperature.

Farm Share Quiche Ingredients

  • 1 tablespoon butter

  • 1 large sweet onion (such as Vidalia), cut into chunks

  • 6 eggs

  • cup whole milk

  • 10 ounces shredded Jarlsberg cheese

  • 2 ounces freshly grated Parmesan cheese

  • 2 bunches Swiss chard, stems and leaves separated

  • 1 teaspoon fresh thyme leaves

  • 1 pinch nutmeg

  • salt and ground black pepper to taste

  • 1 prepared 10-inch pie crust

How to Make Farm Share Quiche

  1. Preheat oven to 375 degrees F (190 degrees C).

  2. Melt butter in large skillet over medium heat. Cook and stir onion in melted butter until soft, about 7 minutes; transfer to large bowl.

  3. Blend eggs, milk, Jarlsberg cheese, and Parmesan cheese in a food processor or blender; pour into bowl with the onion. Add chard, thyme, nutmeg, salt, and black pepper; mix. Pour egg mixture into prepared pie crust.

  4. Bake in preheated oven until a knife inserted into the center of the quiche comes out clean, 40 to 45 minutes.

Farm Share Quiche Nutritions

  • Calories: 506.4 calories

  • Carbohydrate: 29.7 g

  • Cholesterol: 134.5 mg

  • Fat: 34.1 g

  • Fiber: 3.1 g

  • Protein: 20.6 g

  • SaturatedFat: 14 g

  • ServingSize:

  • Sodium: 627.3 mg

  • Sugar: 3.3 g

  • TransFat:

  • UnsaturatedFat:

Farm Share Quiche Reviews

  • This was delicious, but we did a few variations. We used different cheese and also a few other veggies mixed in, as well as homemade pie crust. Great way to use Swiss chard or kale

  • The flavors were fine, but 2 bunches of chard was far too much filling for one crust. Also, a crucial step is missing in the directions. The chard absolutely MUST be sauteed and drained before adding to the egg mixture. Otherwise you end up with an enormous pile of leafy material that will never fit in the crust. The filling still seeped out all over, so Id also recommend baking this over a sheet pan. The cooking times were accurate. I dont think Ill be returning to this recipe.

  • This is my go-to quiche recipe. Its simple ingredient list and delicious taste is a favorite at our house. Sometimes Ill substitute fresh spinach for the Swiss chard, depending on what I have available. Ill also use mozzarella as the cheese, again, depending on what is in my fridge at the time. So glad I found this on All Recipes

  • This was delicious I only used 1 bunch of chard and also added a cup of spinach. 5 large eggs was sufficient-2 minced garlic cloves would also be nice as you saut the onions. I chopped both the Swiss chard and spinach- I noticed the directions did not mention to chop. I added a photo so yall can see how wonderful it looks.

  • I sauteed the onion, then chopped stalks from 6 leaves of chard, then 4 chopped garlic scapes, then the chard leaves in olive oil. Mixed dried thyme, 8 oz. mozzarella, 2 oz. cheddar, 2 oz. Parmesan, eggs & milk. Fantastic

  • Made it with a combo of Swiss Chard, kale and spinach, fresh from my garden. So easy...I didnt have Jarlsburg cheese, but I did have medium sharp and extra sharp cheddar cheese. I used a deep dish frozen pie crust...what mixture I had left over, I was able to put into ramekins (no crust). Very tasty. Ill be making this again and freezing the results/rewards to pull out of my freezer for fast dinners.

Source: Farm Share Quiche

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